1. Clean and shred the cod into small pieces. Place into a large mixing bowl.
2. Add the eggs, flours, spices, and garlic to the bowl. Mix to combine. 
3. Fold in the herbs and refrigerate the bowl for 30 minutes. 
4. After chilling, scoop about 1/4 to 1/3 cup of the batter and roll into a ball. Then form the ball into a wide patty measuring between 2-3 inches wide. Repeat until you have 6-7 cakes. 
5. In a medium pan, heat a thin layer of neutral oil (refined avocado oil, refined coconut oil, or light olive oil) over medium-high heat until shimmering/sizzling. Add the cod/fish cakes and cook, turning once until golden brown and cooked through, about 3 to 4 minutes per side. See notes for substitute cooking methods. *  If you are using a smaller pan, then work in batches, 3 at a time.
6. Remove from pan and place on a cool plate. Pat off the excess oil with a paper towel. Serve with lemon wedges and sauce with herbs, if desired. 

To Bake in the Oven:

1. Follow through step 4 above. Place patties on lined baking sheet about 2 inches apart.
2. Place sheet in oven in center wrack for 20-25 minutes (rotating pan halfway) or internal temperature reaches 145F.
3. Remove from oven and let cool 5 minutes before serving.

To Air Fry:

1. Follow through step 4 above. 
2. Preheat the air fryer to 380F. Spray the grate with non-stick spray and lay patties on the grate. Spray the tops with an olive oil or avocado-based spray.
3. Air fry for about 8 minutes (flipping the patties at 4 minutes and lightly spraying with oil) or internal temperature reaches 145F.
4. Remove from oven and let cool 5 minutes before serving.