Nightshade Free Herb Cod Cakes with Lemon & Turmeric
Flaky poached cod meets golden-crusted comfort in these herb-flecked patties that prove nightshade-free cooking never has to feel like a compromise. Sweet potato stands in as the binder here, adding a subtle earthiness that pairs beautifully with bright lemon zest, warming turmeric, and a generous handful of fresh herbs. Cassava flour keeps everything together without any wheat or grain-based fillers, making the ingredient list clean and straightforward. The trick to getting that satisfying crisp exterior is the 30-minute chill in the fridge before they ever hit the pan — it firms the cakes up so they hold their shape and develop a deep golden crust in the coconut oil. Scallion greens, parsley, and chives bring a fresh, garden-y lift that keeps each bite feeling light despite how hearty these actually are. A squeeze of lemon at the table ties it all together and makes the whole plate sing. These are the kind of cakes you'll want to keep in regular rotation, whether you're cooking for a crowd or just treating yourself to something genuinely delicious on a weeknight.
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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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