Dairy Free Sweet Potato Salmon Cakes
These golden pan-seared patties bring together flaky 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 fresh ginger, turmeric, and scallions give every bite a bright, aromatic kick. Arrowroot starch does the binding work here ā no eggs, no cheese, no cream ā so the cakes hold together beautifully without a drop of dairy anywhere in the recipe. Coconut oil gives the exterior that deep golden crust you want, and the tangy dipping sauce made with coconut aminos, apple cider vinegar, and honey ties the whole plate together. Chilling the patties before cooking is a small but important step that helps them stay intact in the pan and develop that satisfying sear. Whether you're navigating a dairy intolerance or just cooking cleaner, this is the kind of weeknight dinner that doesn't feel like a compromise at all.
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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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