Xanthan Gum Free Herb Cod Cakes with Lemon & Turmeric
These golden, herb-flecked cod cakes are the kind of weeknight dinner that looks impressive but comes together with surprisingly little fuss. Poached cod gets folded together with sweet potato, fresh scallions, parsley, chives, ginger, turmeric, and a bright hit of lemon zest — then pan-fried in coconut oil until the outside is deeply golden and the inside stays tender and flavorful. The binding here is entirely cassava flour and mashed sweet potato, which means there's no need for any gums or synthetic thickeners to hold everything together. That's genuinely good news if you've struggled to find fish cakes that skip xanthan gum without falling apart in the pan — the chilling step is the real secret, firming the patties so they flip cleanly and hold their shape beautifully. The turmeric gives each cake a warm, earthy depth that plays perfectly against the brightness of the lemon zest, and the fresh herbs keep every bite feeling light and vibrant. A squeeze of lemon at the table pulls the whole plate together, making this as satisfying to serve as it is to eat.
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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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