Whole 30 Herb Cod Cakes with Lemon & Turmeric
Flaky poached cod meets golden-crusted comfort in these herb-packed patties that feel indulgent without straying an inch from clean eating. Sweet potato acts as the binder here — naturally starchy and subtly sweet — while cassava flour keeps everything grain-free and cohesive without a breadcrumb in sight. Fresh parsley, chives, scallion greens, and a hit of grated ginger layer in brightness, and the turmeric gives each cake a gorgeous golden hue that looks like you spent way more time than you actually did. A 30-minute chill in the fridge is the secret to patties that hold their shape beautifully in the pan and develop that deep, satisfying crust when they hit the coconut oil. Lemon zest woven into the mixture and fresh wedges on the side mean every bite has a little lift to cut through the richness. These are the kind of cakes that make it genuinely easy to stay on track — no specialty store runs, no ingredient swaps, just real food that tastes like a restaurant plate.
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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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