Nutmeg Free Sweet Potato Salmon Cakes
These salmon cakes are the kind of weeknight dinner that feels a little fancy without requiring much fuss ā golden and crisp on the outside, tender and flavorful all the way through. The sweet potato brings a natural creaminess that binds everything together beautifully alongside arrowroot starch, so there's no need for any of the heavily spiced fillers that often sneak into store-bought fish cakes. Fresh ginger, turmeric, scallions, and parsley do all the heavy lifting here, delivering a bright, aromatic flavor profile that's completely free of nutmeg or any warm spice blends that can be tricky to avoid in savory patties. The tangy dipping sauce ā made with apple cider vinegar, coconut aminos, honey, and a little more ginger ā pulls the whole plate together and makes every bite feel intentional. A quick chill in the fridge before pan-frying ensures the patties hold their shape and develop that deeply golden crust you're after. Finish with fresh cilantro and a squeeze of lemon, and you've got a dish that's as satisfying to look at as it is to eat.
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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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