Macadamia Free Herb Cod Cakes with Lemon & Turmeric
These golden pan-fried cakes are everything a great seafood dish should be — crispy on the outside, tender and flaky within, and packed with bright, herbaceous flavor. Poached cod gets folded together with creamy mashed sweet potato, fresh parsley, chives, scallion greens, and a warm hit of turmeric and ginger, then bound with cassava flour for a naturally wholesome patty. The lemon zest woven into the mixture lifts every bite, and a squeeze of fresh wedge at the table takes it even further. Coconut oil gives each cake a beautifully deep golden crust without any of the fuss of deep frying. A short chill in the refrigerator before cooking is the secret to cakes that hold their shape perfectly and flip cleanly every time. The ingredient list is straightforward and free from the tree nut concerns that can make store-bought fish cakes or restaurant seafood dishes a gamble — everything here is exactly what it says it is. Whether you're serving these as a weeknight dinner or a crowd-pleasing appetizer, they're the kind of recipe you'll come back to again and again.
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Learn more →Ingredients
4 servings
For the cod cakes
- 1 ½ lb cod fillets, skin removed
- ¾ cup mashed sweet potato (from about 1 medium sweet potato, cooked and cooled)
- ¼ cup cassava flour, plus more for dusting
- 3 scallions, thinly sliced (green tops only)
- 3 tbsp fresh parsley, finely chopped
- 2 tbsp fresh chives, finely chopped
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 1 tsp lemon zest
- 1 tsp fine sea salt
For cooking
- 3 tbsp coconut oil, divided
For serving
- lemon wedges, for serving (optional)
- fresh parsley sprigs, for serving (optional)
Instructions
- 1
Bring a large skillet of salted water to a gentle simmer over medium heat. Add the cod fillets and poach for 6–8 minutes, until the flesh is opaque throughout and flakes easily when pressed with a fork. Transfer to a plate and let cool for 10 minutes, then flake into small pieces with a fork, discarding any bones.
- 2
In a large mixing bowl, combine the flaked cod, mashed sweet potato, cassava flour, scallion greens, parsley, chives, ginger, turmeric, lemon zest, and sea salt. Fold together until the mixture holds together when pressed — it should be firm enough to shape but not dry. If it feels too loose, add cassava flour 1 tsp at a time.
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