Pork Free Herb Cod Cakes with Lemon & Turmeric
These golden pan-fried cakes are everything a seafood lover wants — crispy on the outside, tender and flaky within, and packed with bright, herby flavor from fresh parsley, chives, and a hit of lemon zest. Sweet potato brings a subtle earthiness that binds everything together beautifully alongside cassava flour, making the whole thing feel hearty without being heavy. Ground turmeric gives each cake a warm, golden hue and a gentle depth that pairs perfectly with the mild, flaky cod. The poaching step keeps the fish incredibly moist before it ever hits the pan, and a quick chill in the fridge ensures the cakes hold their shape when it counts. Coconut oil gives the exterior that deep, satisfying golden crust without any animal fats or hidden additives to worry about. Every ingredient here is straightforward and clean, so there's no need to scrutinize labels or swap anything out — it just works as written. Finish with a squeeze of fresh lemon and a few parsley sprigs, and you've got a plate that looks as good as it tastes.
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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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