Wheat 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 sweet potato, fresh herbs, and a bright hit of lemon zest, then bound with cassava flour — a naturally grain-free alternative that keeps everything completely free of wheat without sacrificing that satisfying, crispy crust. Ground turmeric and fresh ginger give the cakes a warm, earthy depth that pairs beautifully with the delicate fish, while scallion greens, parsley, and chives keep things fresh and vibrant. A short chill in the fridge before cooking is the secret to patties that hold their shape and develop a deep golden sear in coconut oil. For anyone navigating wheat sensitivities, cassava flour is a genuinely reliable binder here — no gummy texture, no off flavors, just clean results. Squeeze a little lemon over the top before serving and these are honestly hard to stop eating.
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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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