Capsaicin Free Sweet Potato Salmon Cakes
These golden pan-seared patties bring together flaky salmon and naturally sweet roasted sweet potato in a combination that feels both hearty and a little unexpected. The flavor comes from turmeric, fresh ginger, garlic, and scallions ā warm and aromatic without a single source of heat or capsaicin anywhere in the recipe. That makes them a genuinely satisfying option when you need bold, interesting flavor but have to steer completely clear of chili, pepper, or spice-derived ingredients. Arrowroot starch holds everything together beautifully, and a quick chill in the fridge before cooking means the patties stay intact and develop a gorgeous deep-golden crust in the skillet. The dipping sauce ā coconut aminos, apple cider vinegar, honey, and ginger ā adds a tangy-sweet finish that ties the whole plate together. Fresh cilantro and a squeeze of lemon at the end brighten everything up without adding any heat. These are the kind of cakes that disappear fast, so you might want to double the batch.
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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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