Mediterranean Diet Friendly Sweet Potato Salmon Cakes

Total time1 hr

Prep time20 min

Cook time25 min

4.6

(9)

Mediterranean Diet Friendly Sweet Potato Salmon Cakes

Salmon and sweet potato are two ingredients that feel tailor-made for each other, and these golden pan-seared cakes bring out the best in both. The sweet potato adds natural creaminess and a subtle sweetness that balances the richness of the salmon, while fresh ginger, turmeric, and scallions layer in bright, aromatic flavor without overwhelming the fish. Coconut oil gives each patty a beautifully crisp, deep-golden crust that holds together surprisingly well thanks to a little arrowroot starch doing the binding work. The quick dipping sauce — coconut aminos, apple cider vinegar, honey, and ginger — is tangy and just slightly sweet, cutting through the richness in exactly the right way. This kind of recipe checks every box for a heart-healthy, produce-forward approach to eating: quality fish, real vegetables, wholesome fats, and nothing processed in sight. A squeeze of fresh lemon and a scatter of cilantro at the end keeps everything feeling vibrant and fresh. Whether you're meal-prepping for the week or putting something impressive on the table for guests, these cakes deliver serious flavor with genuinely simple technique.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!