MSG Free Herb Cod Cakes with Lemon & Turmeric
These golden pan-fried cakes bring together flaky poached cod and creamy sweet potato in a way that feels both comforting and a little unexpected. The combination of fresh parsley, chives, scallion greens, ginger, and bright lemon zest means every bite is layered with real, clean flavor — no shortcuts, no seasoning packets, nothing hidden. That matters more than it might seem, because so many store-bought fish cakes and restaurant versions rely on flavor enhancers that can sneak in under vague ingredient labels. Here, every element is straightforward and whole: cassava flour binds the patties, coconut oil gives them that deep, satisfying crust, and turmeric adds a warm, earthy note alongside a gorgeous golden color. Chilling the shaped cakes before cooking is the small step that makes a big difference — it keeps them firm and intact when they hit the hot skillet. A squeeze of fresh lemon at the table ties everything together and makes the herbs pop. Whether you're cooking for someone with sensitivities or just want a genuinely clean weeknight dinner, these cakes deliver serious flavor without compromise.
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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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