Paraben 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 ingredient list is refreshingly clean ā fresh ginger, turmeric, scallions, parsley, and a splash of apple cider vinegar do all the heavy lifting for flavor without relying on any processed additives or preservatives that can sneak into store-bought versions. Arrowroot starch binds everything together beautifully, and coconut oil gives each cake a deeply golden, crispy crust that holds up from the first flip to the last bite. A quick chill in the fridge before cooking is the small step that makes a big difference, keeping the patties firm and intact in the pan. The dipping sauce ā coconut aminos, apple cider vinegar, honey, and fresh ginger ā comes together in under a minute and adds a bright, tangy contrast that ties the whole plate together. Fresh cilantro and lemon wedges at the end keep things vibrant and light. This is the kind of recipe that proves eating with intention doesn't have to mean sacrificing any of the good stuff.
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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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