Eggless Sweet Potato Salmon Cakes
These salmon cakes are everything you want in a satisfying seafood dish ā golden and crisp on the outside, tender and flavorful on the inside, with warm notes of ginger, turmeric, and garlic running through every bite. The secret to skipping eggs entirely lies in the combination of mashed sweet potato and arrowroot starch, which bind the patties beautifully without any compromise in texture or structure. A quick chill in the fridge before pan-frying helps the patties hold their shape, so you get that satisfying golden crust without them falling apart in the skillet. The bright, tangy dipping sauce ā made with coconut aminos, apple cider vinegar, honey, and fresh ginger ā pulls the whole plate together and adds a punchy contrast to the richness of the salmon. Fresh cilantro and lemon wedges on the side make it feel like something you'd order at a restaurant, not just throw together on a weeknight. Whether you're cooking for someone with an egg sensitivity or just looking for a lighter, whole-food take on fish cakes, this recipe delivers without cutting any corners.
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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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