Walnut Free Herb Cod Cakes with Lemon & Turmeric
These golden, pan-fried cod cakes are the kind of weeknight dinner that looks far more impressive than the effort involved. Poached cod gets folded together with creamy mashed sweet potato, bright lemon zest, and a warm hit of turmeric, then crisped in coconut oil until the outside is deeply golden and the inside stays tender and flaky. Fresh parsley, chives, and a little grated ginger keep every bite lively without overwhelming the delicate fish. Cassava flour holds everything together and doubles as the dusting that helps form that satisfying crust — no wheat, no nuts, just clean, simple pantry staples doing exactly what they should. A short chill in the refrigerator before cooking is the small step that makes all the difference, ensuring the cakes hold their shape beautifully in the pan. Squeeze a wedge of lemon over the top right before eating and the whole dish comes alive. Whether you're cooking for a crowd or just yourself, these are the kind of cakes you'll want to make on repeat.
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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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