Pescatarian Sweet Potato Salmon Cakes
These golden pan-seared patties bring together flaky fresh salmon and roasted sweet potato in a way that feels both nourishing and genuinely craveable. The natural sweetness of the potato balances the richness of the salmon beautifully, while fresh ginger, turmeric, and scallions give every bite a bright, aromatic lift. Arrowroot starch holds everything together without any breadcrumbs or eggs, making this a clean, wholesome option that doesn't sacrifice texture or flavor. The quick chill before cooking is the secret to patties that hold their shape and develop that deep, golden crust in the skillet. A tangy dipping sauce made with coconut aminos, apple cider vinegar, honey, and ginger ties the whole plate together and doubles as a great drizzle. Fresh cilantro and a squeeze of lemon at the end take it from weeknight dinner to something you'd genuinely be proud to serve to guests.
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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
- 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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