Almond Free Sweet Potato Salmon Cakes
These salmon cakes are the kind of weeknight dinner that feels a little fancy without demanding much from you — golden and crisp on the outside, tender and flavorful all the way through. Roasted sweet potato brings a natural sweetness that pairs beautifully with fresh ginger, turmeric, and scallions, making every bite feel bright and well-rounded. Arrowroot starch does the binding work here, so there's no need for breadcrumbs or any nut-based flour that might otherwise sneak into a recipe like this. The tangy coconut aminos and apple cider vinegar dipping sauce ties everything together with a savory, slightly sweet finish that you'll want to drizzle on everything. Chilling the patties before cooking is the small but important step that keeps them holding together perfectly in the pan. Coconut oil gives the crust that deep, satisfying golden color you want from a pan-seared cake. Finish with fresh cilantro and a squeeze of lemon, and you've got a plate that looks as good as it tastes.
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Learn more →Ingredients
4 servings
For the salmon cakes
- 1 lb skinless salmon fillet
- 1 cup mashed sweet potato (from about 1 medium sweet potato, cooked and cooled)
- 3 tbsp arrowroot starch
- 3 scallions, thinly sliced (green parts only)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 2 tbsp fresh parsley, finely chopped
- 1 tsp apple cider vinegar
- ¾ tsp fine sea salt
- 2 tbsp coconut oil, divided
For the dipping sauce
- 3 tbsp apple cider vinegar
- 2 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pierce the sweet potato a few times with a fork, place it on a parchment-lined baking sheet, and roast for 45–50 minutes until completely tender when pierced with a knife. Let it cool, then scoop out 1 cup of flesh and mash until smooth. Set aside to cool completely.
- 2
Pat the salmon fillet dry and cut it into rough 1-inch chunks. Working in two batches, pulse the salmon in a food processor 4–5 times until coarsely chopped — the mixture should look like a rough mince with some larger pieces visible, not a smooth paste. Transfer to a large mixing bowl.
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