Rice Free Herb Cod Cakes with Lemon & Turmeric
Flaky poached cod meets golden-crusted comfort here, and the secret binder is mashed sweet potato and cassava flour — no rice, no breadcrumbs, no compromise on texture. The sweet potato keeps each cake moist and tender from the inside out, while the cassava flour gives the exterior that satisfying crisp you'd expect from a classic fish cake. Turmeric, fresh ginger, lemon zest, and a generous handful of herbs make every bite bright and deeply savory at the same time. A 30-minute chill in the fridge before cooking is the move that keeps these patties intact when they hit the hot pan — don't skip it. Coconut oil brings just enough richness to the sear, locking in a deep golden crust on both sides without weighing the cakes down. Squeeze a little lemon over the top before serving and you've got a weeknight dinner that feels genuinely special.
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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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