Paleo Herb Cod Cakes with Lemon & Turmeric
Flaky poached cod meets golden-crusted comfort in these herb-packed cakes that feel indulgent without straying from clean, grain-free eating. Sweet potato acts as the binder here — no breadcrumbs, no fillers — giving each patty a subtly creamy interior that holds together beautifully once chilled and seared in coconut oil. Cassava flour keeps the whole thing grain-free and light, while turmeric, fresh ginger, and lemon zest layer in a brightness that makes these taste far more complex than the ingredient list suggests. The scallion greens, parsley, and chives bring a fresh, almost summery lift that balances the earthiness of the sweet potato perfectly. Chilling the shaped patties before cooking is the move that makes everything work — they firm up just enough to get that deep golden crust without falling apart in the pan. Squeeze a little lemon over the top before serving and you've got a weeknight dinner that genuinely feels like something you'd order at a restaurant.
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!