Pistachio Free Herb Cod Cakes with Lemon & Turmeric
These golden, herb-flecked fish cakes are the kind of weeknight dinner that looks far more impressive than the effort involved. Poached cod gets folded together with creamy sweet potato, bright lemon zest, and a warm hit of turmeric, then pan-fried in coconut oil until the outside is deeply golden and the inside stays tender and flaky. The cassava flour binds everything together beautifully while keeping the ingredient list completely free of tree nuts — no label-scanning required. Fresh parsley, chives, and a little grated ginger lift the whole thing with a clean, herby freshness that makes each bite feel light despite how satisfying the cakes actually are. Chilling the shaped patties before cooking is the small step that makes all the difference, giving them the structure to hold together perfectly in the pan. A squeeze of lemon at the table ties it all together and makes these feel genuinely restaurant-worthy.
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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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