Soy Free Herb Cod Cakes with Lemon & Turmeric
These golden pan-fried cakes are everything a seafood lover wants — crispy on the outside, tender and flaky within, and layered with bright, herby flavor from fresh parsley, chives, and a hit of lemon zest. Sweet potato acts as the binder here, lending a subtle earthiness that plays beautifully against the warmth of turmeric and ginger. Cassava flour keeps the whole thing together without any grain-based fillers, and coconut oil gives each cake that deeply golden crust you just can't stop eating. Soy sneaks into so many store-bought fish cakes and seafood products — through binders, fillers, and oils — so making these from scratch means you know exactly what's going into every bite. Poaching the cod first keeps it incredibly moist before it ever hits the hot skillet, and the 30-minute chill in the fridge ensures the patties hold their shape when it counts. A squeeze of fresh lemon at the table ties everything together and makes the whole plate feel restaurant-worthy. These are the kind of weeknight cakes that quietly become a household staple.
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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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