Nutmeg Free Herb Cod Cakes with Lemon & Turmeric
These golden pan-fried cod cakes are bright, herbaceous, and satisfying in a way that feels both light and deeply comforting. Flaky poached cod gets folded together with creamy sweet potato, fresh parsley, chives, scallion greens, and a hit of ginger and turmeric that gives every bite a warm, earthy glow. The lemon zest ties it all together with just enough brightness to make the whole thing sing. Cassava flour keeps the cakes bound and beautifully crisp on the outside without any wheat, and coconut oil gives the crust that deep golden color you want. Chilling the patties before cooking is the move that makes them hold together perfectly in the pan — don't skip it. Serve them straight from the skillet with a squeeze of lemon and you've got a weeknight dinner that looks and tastes like you put in way more effort than you actually did.
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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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