Mustard Free Herb Cod Cakes with Lemon & Turmeric
These golden, herb-flecked fish cakes are the kind of weeknight dinner that feels a little fancy without requiring much fuss. Poached cod gets folded together with sweet potato, fresh parsley, chives, scallion greens, and a bright hit of lemon zest, then pan-fried in coconut oil until the outside is deeply golden and crisp. The ground turmeric and fresh ginger give every bite a warm, earthy undertone that makes the whole thing feel surprisingly complex for such a short ingredient list. Mustard has a sneaky way of showing up in fish cakes and seafood patties — in sauces, in binders, even in store-bought versions — so making these from scratch means you stay completely in control of what goes in. Cassava flour keeps the mixture together beautifully and gives the crust that satisfying crunch without any of the usual suspects. A quick chill in the fridge before cooking is the small step that makes all the difference, keeping the cakes firm and intact when they hit the hot pan. Squeeze a little lemon over the top before serving and you've got a plate that looks and tastes like it came from somewhere much more impressive than your own kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!