Red Meat Allergy Friendly Herb Cod Cakes with Lemon & Turmeric
Flaky poached cod meets golden-crusted comfort in these herb-packed patties that are as satisfying as any fish cake you've ever had. Sweet potato binds everything together beautifully, adding a subtle earthiness that pairs perfectly with the brightness of lemon zest and the warm, sunny note of turmeric. Cassava flour keeps the whole thing together without any wheat, and coconut oil gives each cake a deeply golden, crispy crust that's genuinely hard to resist. For anyone navigating a red meat allergy, fish-based mains can sometimes feel repetitive, but these cakes feel special — layered with fresh parsley, chives, ginger, and scallion greens for a flavor profile that's anything but boring. The poaching step ensures the cod stays tender and moist at the center even after a second round of heat in the skillet, so you're never left with a dry, crumbly patty. A quick chill in the fridge before cooking is the secret to cakes that hold their shape and develop that satisfying sear. Squeeze a little lemon over the top before serving and these are absolutely dinner-party 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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