Pregnancy Friendly Herb Cod Cakes with Lemon & Turmeric
These golden pan-fried cakes are everything you want in a satisfying, nourishing meal — flaky poached cod folded together with sweet potato, bright lemon zest, and a warm hit of turmeric and fresh ginger. The combination is light but filling, with a crispy exterior that gives way to a tender, herb-flecked center. Cooking fish during pregnancy comes with real considerations, and this recipe takes them seriously — the cod is poached and then pan-cooked until it reaches a safe internal temperature of 145°F throughout, so there's no guesswork involved. Sweet potato adds natural binding and a gentle sweetness that balances the savory herbs beautifully, while cassava flour keeps the whole thing together without any wheat in the mix. The fresh parsley, chives, and scallion greens bring a clean, vibrant flavor that makes these feel genuinely special rather than just "safe to eat." A quick chill in the refrigerator before cooking helps the cakes hold their shape perfectly in the pan, which means less stress and better results. Squeeze a little lemon over the top before serving and you've got a meal that feels restaurant-worthy with very straightforward effort.
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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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