Artificial Flavors Free Sweet Potato Salmon Cakes
These golden salmon cakes are the kind of weeknight dinner that feels a little fancy without requiring much fuss ā crispy on the outside, tender and flavorful all the way through. Every ingredient here is whole and recognizable, from the roasted sweet potato to the fresh ginger and turmeric, so you never have to second-guess what's actually going into your food. That's a real win when so many store-bought fish cakes and sauces sneak in synthetic flavor enhancers that have no business being on your plate. The arrowroot starch binds everything together beautifully, and the coconut oil gives each patty a deep, satisfying sear. Even the dipping sauce ā built from coconut aminos, apple cider vinegar, honey, and fresh ginger ā is completely clean and surprisingly bright. A quick chill in the fridge before cooking keeps the patties firm and helps them hold that gorgeous golden crust in the pan. Finish with a squeeze of lemon and a handful of fresh cilantro, and you've got a meal that looks and tastes like it came from somewhere far more complicated.
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Learn more āIngredients
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
- Ā½ tsp ground turmeric
- 2 tbsp fresh parsley, finely chopped
- 1 tsp apple cider vinegar
- Ā¾ 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 400Ā°F (205Ā°C). Pierce the sweet potato a few times with a fork, place it on a parchment-lined baking sheet, and roast for 45ā50 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 4ā5 times until coarsely chopped ā 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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