Mushroom Free Herb Cod Cakes with Lemon & Turmeric
These golden pan-fried cakes bring together flaky poached cod and creamy mashed sweet potato for a combination that's hearty, bright, and genuinely craveable. Ground turmeric gives them a warm, earthy color and subtle depth, while fresh ginger, lemon zest, parsley, and chives keep every bite lively and aromatic. Cassava flour holds everything together and doubles as a light dusting before the cakes hit the pan, making this completely grain-free without any workarounds. A short chill in the refrigerator before cooking is the secret to cakes that stay intact and develop that deeply golden crust in the coconut oil. For anyone navigating a mushroom-free kitchen, this is the kind of satisfying, protein-rich main that never relies on the umami shortcuts — the flavor is all built from real herbs, citrus, and spice. Serve them straight from the skillet with a squeeze of lemon and a few fresh parsley sprigs, and they disappear fast.
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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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