Turkey Free Herb Cod Cakes with Lemon & Turmeric
Flaky poached cod meets golden-crusted perfection in these vibrant little cakes, bound together with creamy sweet potato and dusted in cassava flour for a naturally gluten-free base that holds its shape beautifully. Ground turmeric gives each patty a warm, earthy glow, while fresh ginger, lemon zest, parsley, and chives layer in brightness that makes every bite feel lively and fresh. Coconut oil does the heavy lifting in the pan, building a deep golden crust on both sides without any need for butter or heavy frying. These are the kind of cakes that look impressive on a plate but come together with straightforward technique — poach, mix, chill, and pan-fry. For anyone navigating a table where poultry is off the menu, this is a satisfying, protein-rich centerpiece that never feels like a compromise. A squeeze of lemon over the top right before serving ties everything together and makes the herbs pop even more.
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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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