MSG 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 craveable. The natural sweetness of the sweet potato balances the savory depth of the salmon, while fresh ginger, turmeric, and scallions keep every bite bright and aromatic. Arrowroot starch holds everything together without any of the processed binders or flavor enhancers that can sneak into store-bought versions or restaurant-style fish cakes. The dipping sauce ā built from coconut aminos, apple cider vinegar, honey, and ginger ā delivers that punchy, tangy-sweet finish without relying on soy sauce or any of the additives it often carries. Every single ingredient here is whole and straightforward, which means you get bold, complex flavor entirely on its own terms. A quick chill before cooking helps the patties hold their shape beautifully, and that deep golden crust from the coconut oil is absolutely worth the patience. Serve them with lemon wedges and fresh cilantro for a plate that looks as good as it tastes.
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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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