Mediterranean Diet Friendly Herb Cod Cakes with Lemon & Turmeric
Flaky poached cod meets creamy sweet potato in a golden, pan-seared cake that feels like something you'd order at a seaside taverna. The combination of fresh parsley, chives, scallion greens, ginger, and lemon zest gives every bite a bright, herbaceous lift that makes these feel genuinely special rather than just another fish cake. Ground turmeric adds a warm, earthy depth and a gorgeous golden hue that looks stunning on the plate. Cassava flour binds everything together and doubles as a light dusting for the pan, keeping the texture tender inside with a satisfying crisp crust on the outside. Poaching the cod first is the quiet secret here — it keeps the fish moist and delicate before it ever hits the hot skillet. A quick chill in the refrigerator firms the patties up so they hold their shape beautifully when you flip them, no crumbling or sticking. Finish with a squeeze of fresh lemon and a few parsley sprigs, and you have a dish that's as easy to pull off on a weeknight as it is impressive enough for company.
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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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