Oats Free Herb Cod Cakes with Lemon & Turmeric
These golden, pan-fried cod cakes are bright, herby, and satisfying in a way that feels both light and deeply comforting. Poached cod gets folded together with sweet potato, fresh parsley, chives, scallion greens, ginger, and a warm hit of turmeric — then bound with cassava flour for a crispy crust that holds together beautifully without a single grain of oats in sight. That's genuinely good news for anyone navigating oat sensitivities, since so many fish cake and patty recipes sneak in oat flour or rolled oats as a binder. Cassava flour does the job just as well, giving each cake a tender interior and a satisfying golden sear in coconut oil. A quick chill in the fridge before cooking is the secret to cakes that flip cleanly and keep their shape in the pan. Finish with a squeeze of lemon and a few fresh parsley sprigs, and you have a plate that looks like it came from a proper restaurant kitchen. These are weeknight-friendly but impressive enough to serve to guests without a second thought.
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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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