Turkey Free Sweet Potato Salmon Cakes
These golden pan-seared patties bring together flaky salmon and roasted sweet potato in a combination that feels both nourishing and genuinely craveable. The natural sweetness of the sweet potato balances the richness of the salmon beautifully, while fresh ginger, turmeric, and scallions keep every bite bright and aromatic. Arrowroot starch holds everything together without any grain-based fillers, making the texture satisfyingly firm on the outside and tender all the way through. The quick dipping sauce ā coconut aminos, apple cider vinegar, honey, and ginger ā adds a tangy-sweet punch that ties the whole plate together. A short chill in the fridge before cooking is the secret to patties that hold their shape and develop that deep golden crust in the skillet. Whether you're navigating poultry-free eating by choice or necessity, this is the kind of recipe that never feels like a compromise ā it's just genuinely good food worth making on repeat.
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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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