High Fructose Corn Syrup Free Sweet Potato Salmon Cakes

Total time1 hr

Prep time20 min

Cook time25 min

4.6

(9)

High Fructose Corn Syrup Free Sweet Potato Salmon Cakes

These golden salmon cakes are everything a satisfying weeknight dinner should be — crispy on the outside, tender in the middle, and packed with bright, layered flavor from fresh ginger, turmeric, and scallions. The sweet potato does double duty here, adding natural sweetness and helping bind the patties without any processed fillers or sweeteners that sneak into so many store-bought versions. Coconut aminos stand in for conventional soy sauce in the dipping sauce, keeping things clean, while a touch of honey provides just enough sweetness to balance the tang of apple cider vinegar — no corn syrup in sight. Arrowroot starch holds everything together beautifully, so you get a patty that actually stays intact in the pan and develops a genuinely gorgeous sear in coconut oil. A quick chill in the fridge before cooking makes all the difference for that clean flip and deep golden crust. Finish with fresh cilantro and a squeeze of lemon, and you have a dish that feels restaurant-worthy but comes together with straightforward, wholesome ingredients you can actually trust.

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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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