Peanut Free Herb Cod Cakes with Lemon & Turmeric
These golden, herb-flecked cod cakes are the kind of weeknight dinner that looks far more impressive than the effort involved. Poached cod gets folded together with sweet potato, fresh parsley, chives, scallion greens, ginger, and a warm hit of turmeric, then pan-fried in coconut oil until the outside is deeply golden and the inside stays tender and flavorful. The lemon zest woven into the mixture brightens every bite, and a squeeze of fresh lemon at the table takes it even further. Cassava flour does the binding work here, keeping everything cohesive without any wheat or grain-based fillers — and because every ingredient is naturally free from peanuts and tree nuts, there's no label-scanning stress involved. A short chill in the refrigerator before cooking is the secret to cakes that hold their shape beautifully in the pan rather than falling apart at the flip. Serve them straight from the skillet with lemon wedges and a few sprigs of parsley for a plate that genuinely earns its place at the dinner table.
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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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