Yeast Free Herb Cod Cakes with Lemon & Turmeric
Flaky poached cod meets golden-crusted comfort in these herb-packed patties that are as satisfying as any fish cake you've ever had. Sweet potato acts as the binder here — creamy, naturally sweet, and completely free of any leavening agents — while cassava flour keeps the texture light without a trace of yeast or fermented ingredients. Fresh parsley, chives, scallion greens, and a hit of grated ginger layer in bright, herby flavor, and ground turmeric gives each cake that gorgeous golden hue before it even hits the pan. A quick chill in the refrigerator before cooking is the secret to patties that hold their shape beautifully and develop a deep, crispy crust in coconut oil. The lemon zest woven into the mixture ties everything together, and a squeeze of fresh lemon at the table makes the whole plate sing. These are the kind of cakes that feel impressive enough for company but straightforward enough for a weeknight dinner.
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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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