Sesame Free Herb Cod Cakes with Lemon & Turmeric
These golden pan-fried cakes are bright, herby, and satisfying in a way that feels far more special than the effort involved. Poached cod gets folded together with sweet potato, fresh parsley, chives, scallion greens, ginger, and a warm hit of turmeric, then shaped into patties and seared in coconut oil until deeply golden on both sides. The result is crispy on the outside, tender and flavorful all the way through, with lemon zest threading a citrusy brightness through every bite. For anyone navigating sesame allergies, fish cakes can be a minefield — many store-bought or restaurant versions rely on sauces, coatings, or oils that sneak sesame in through the back door. This recipe keeps every single ingredient clean and straightforward, using cassava flour as the binder so there's nothing hidden in the mix. The chilling step before cooking is what makes these hold together beautifully in the pan without any fuss. Serve them with a squeeze of fresh lemon and a few parsley sprigs, and you've got a weeknight dinner that genuinely feels like something worth sitting down for.
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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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