Seeds Free Sweet Potato Salmon Cakes
These golden pan-seared patties bring together flaky salmon and roasted sweet potato in a combination that feels both hearty and fresh. The binding here comes from arrowroot starch rather than breadcrumbs or any seed-based flour, which makes this recipe a genuinely reliable option when you need to avoid seeds without sacrificing texture or structure. Scallions, garlic, fresh ginger, and turmeric give every bite a warm, aromatic depth, while a quick apple cider vinegar and coconut aminos dipping sauce adds a bright, tangy finish that ties everything together. Chilling the patties before cooking is the small but important step that keeps them intact in the pan, so you get that satisfying deep golden crust without any falling apart. Coconut oil brings just enough richness to the sear, and the whole process is straightforward enough for a weeknight but impressive enough to serve to guests. A squeeze of lemon and a handful of fresh cilantro at the end make the plate look as good as it tastes.
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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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