Carrageenan Free Sweet Potato Salmon Cakes
These golden pan-seared patties bring together flaky fresh salmon and roasted sweet potato in a way that feels both nourishing and genuinely crave-worthy. The natural sweetness of the sweet potato balances the savory depth of the salmon, while turmeric, ginger, and garlic layer in warmth without overwhelming the fish. Arrowroot starch does the binding work here — no fillers, no thickeners, nothing that would raise a red flag for anyone avoiding carrageenan-containing additives that sneak into so many processed seafood and sauce products. The whole recipe is built from whole, recognizable ingredients, so you know exactly what's going into every bite. A quick coconut aminos and apple cider vinegar dipping sauce ties everything together with a bright, tangy finish that keeps things light. Chilling the patties before cooking is the secret to getting that deep golden crust without the cakes falling apart in the pan. Whether you're serving these as a weeknight dinner or a crowd-pleasing appetizer, they're the kind of dish that makes clean eating feel like anything but a compromise.
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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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