Pescatarian Herb Cod Cakes with Lemon & Turmeric
Flaky poached cod meets creamy sweet potato in a golden, pan-fried cake that feels indulgent but comes together with surprisingly wholesome ingredients. The turmeric gives each patty a warm, earthy color and a subtle depth that pairs beautifully with the brightness of fresh lemon zest and the bite of ginger. Scallion greens, parsley, and chives keep every bite herby and fresh, while cassava flour holds everything together without any gluten or grain in sight. Poaching the cod first keeps the fish incredibly tender before it ever hits the hot skillet, and that chilling step in the fridge is the secret to cakes that hold their shape and develop a seriously satisfying crust in coconut oil. This is the kind of seafood dinner that feels restaurant-worthy but is completely doable on a weeknight. A squeeze of lemon at the table ties the whole plate together and makes the flavors pop even more.
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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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