These golden, pan-fried cod cakes are the kind of weeknight dinner that looks far more impressive than the effort involved. Poached cod gets folded together with creamy mashed sweet potato, bright lemon zest, and a warm hit of turmeric, then shaped into patties and seared in coconut oil until the outside is deeply golden and crisp. Cassava flour does all the binding work here, keeping everything cohesive without a trace of rye or any grain-based filler — so if you've been burned by store-bought fish cakes loaded with mystery breadcrumbs, this is your answer. Fresh parsley, chives, and ginger keep the flavor lively and herbaceous, while the turmeric gives each cake a gorgeous color that looks stunning on the plate. A quick chill in the fridge before cooking is the small step that makes a big difference, ensuring the cakes hold their shape and develop that satisfying crust in the pan. Finish with a squeeze of lemon and a few fresh parsley sprigs, and you've got a dish that's as pretty as it is satisfying.
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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.
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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