Chestnut Free Sweet Potato Salmon Cakes

Total time1 hr

Prep time20 min

Cook time25 min

4.6

(9)

These salmon cakes are the kind of weeknight dinner that feels a little fancy without requiring much effort — 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, while arrowroot starch holds everything together without any grain-based fillers. The whole recipe is built from straightforward, whole-food ingredients, so you never have to second-guess what's in the mix or worry about hidden tree nut derivatives sneaking in through a packaged binder or sauce. The tangy dipping sauce — made with coconut aminos, apple cider vinegar, honey, and ginger — comes together in minutes and adds a bright, savory punch that ties the whole plate together. A quick chill in the fridge before pan-frying means the patties hold their shape perfectly and develop that deeply golden crust you want. Finish with fresh cilantro and a squeeze of lemon, and you've got a dish that looks and tastes like it came from a restaurant kitchen.

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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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