Nitrate & Nitrite Free Herb Cod Cakes with Lemon & Turmeric
These golden, pan-fried cod cakes are everything a satisfying seafood dinner should be — crispy on the outside, tender in the middle, and packed with bright, herbaceous flavor. Sweet potato binds the flaked cod into a patty that's hearty without feeling heavy, while turmeric, fresh ginger, and lemon zest give every bite a warm, citrusy lift. Scallion greens, parsley, and chives round out the herb profile in a way that feels fresh and a little fancy without requiring much effort at all. For anyone navigating a nitrate- and nitrite-free lifestyle, fish cakes can actually be a surprisingly tricky category — many store-bought or restaurant versions sneak in processed fillers or preserved ingredients that bring unwanted additives along for the ride. Here, every single ingredient is whole and clean: fresh cod, a cooked sweet potato, cassava flour, and a lineup of herbs and spices you can easily verify yourself. Poaching the cod first keeps it moist and flaky before it ever hits the skillet, and a quick chill in the fridge ensures the cakes hold their shape beautifully when it's time to cook. Coconut oil gives the exterior that deep, satisfying golden crust without any of the concerns that come with processed cooking fats. Serve them straight from the pan with a squeeze of lemon and you've got a weeknight dinner that feels genuinely special.
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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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