Seed Oil Free Herb Cod Cakes with Lemon & Turmeric
These golden, herb-flecked cod cakes are the kind of weeknight dinner that feels a little fancy without requiring much fuss. Poached cod gets folded together with sweet potato, fresh scallions, parsley, chives, and a warm hit of turmeric and ginger — then pan-fried in coconut oil until the outside is deeply golden and the inside stays tender and flaky. Coconut oil is the only fat used here, which means you're completely clear of the refined vegetable and seed oils that sneak into so many pan-fried recipes. Cassava flour pulls double duty as a binder and a light dusting coat, keeping everything together without any grain-based fillers. A quick chill in the fridge before cooking is the secret to cakes that hold their shape beautifully in the pan rather than falling apart at the flip. A squeeze of lemon at the end brightens all those earthy, herby flavors and makes the whole plate feel fresh and vibrant. These are genuinely satisfying — the kind of recipe you'll want to keep in regular rotation.
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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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