These golden pan-seared patties bring together flaky salmon and roasted sweet potato in a combination that's hearty, a little sweet, and genuinely crave-worthy. Arrowroot starch does the binding work here instead of any grain-based filler, so there's no breadcrumb, no flour, and absolutely nothing derived from rye anywhere in the mix. Fresh ginger, turmeric, garlic, and scallions give every bite a bright, aromatic kick that makes these feel far more exciting than your average fish cake. The quick apple cider vinegar and coconut aminos dipping sauce ties everything together with a tangy-savory punch that you'll want to drizzle on everything. Chilling the patties before cooking is the small but important step that keeps them holding together beautifully in the pan, giving you that deep golden crust without any falling apart. Serve them with a squeeze of lemon and a scatter of fresh cilantro and you've got a plate that looks as good as it tastes.
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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.
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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