Gelatin Free Sweet Potato Salmon Cakes
These golden salmon cakes are packed with flavor from fresh ginger, turmeric, scallions, and garlic, all bound together with roasted sweet potato and arrowroot starch ā no gelatin or any hidden setting agents anywhere in the recipe. That's genuinely good news, because a lot of pre-made fish cakes and store-bought patties rely on gelatin or gelatin-derived binders to hold their shape, making label-reading a frustrating chore. Here, the naturally starchy sweet potato and arrowroot do all the work, giving each cake a satisfying, cohesive texture that crisps up beautifully in the skillet. A quick chill in the fridge before cooking helps the patties firm up so they flip cleanly and develop that deep golden crust on both sides. The bright dipping sauce ā apple cider vinegar, coconut aminos, honey, and fresh ginger ā comes together in seconds and cuts right through the richness of the salmon. Finish with a scatter of fresh cilantro and a squeeze of lemon, and you've got a dish that feels restaurant-worthy without a single ingredient you'd need to second-guess.
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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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