Shellfish Free Herb Cod Cakes with Lemon & Turmeric
Flaky poached cod meets creamy sweet potato in these golden pan-fried cakes that are as satisfying as they are vibrant. Ground turmeric gives each patty a warm, earthy hue, while fresh ginger, lemon zest, parsley, and chives layer in brightness that makes every bite feel lively and fresh. Cassava flour holds everything together beautifully without weighing the cakes down, and a 30-minute chill in the fridge ensures they stay perfectly shaped when they hit the hot pan. Cooking in coconut oil builds a deeply golden, slightly crisp crust that gives way to a tender, herb-flecked interior — the kind of texture that makes people reach for seconds before the first plate is even cleared. For anyone navigating shellfish concerns, this recipe is a genuinely exciting option because it delivers all the coastal, seafood-forward satisfaction of a classic fish cake without a single crustacean or bivalve in sight. Squeeze a little lemon over the top before serving and you've got a dinner that feels restaurant-worthy with surprisingly straightforward effort.
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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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