Rice Free Sweet Potato Salmon Cakes

Total time1 hr

Prep time20 min

Cook time25 min

4.6

(9)

These golden pan-seared patties bring together flaky salmon and roasted sweet potato in a way that feels both hearty and fresh. Arrowroot starch does the binding work here — no breadcrumbs, no grains, no fillers — so the cakes hold together beautifully without relying on rice or any rice-based ingredient. The sweet potato adds a natural creaminess and subtle sweetness that plays perfectly against the ginger, turmeric, and scallions folded into every bite. A quick chill in the fridge before cooking means the patties stay intact in the pan and develop a seriously satisfying golden crust in coconut oil. The dipping sauce — coconut aminos, apple cider vinegar, honey, and fresh ginger — comes together in about two minutes and adds a bright, tangy finish that ties the whole plate together. Serve them with lemon wedges and a scatter of fresh cilantro and you've got a dish that looks and tastes like it took far more effort than it did.

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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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