Wheat Free Sweet Potato Salmon Cakes
These salmon cakes are a seriously satisfying way to get a crispy, golden seafood fix without a single grain of wheat in sight. The secret to their structure is a combination of mashed roasted sweet potato and arrowroot starch ā no breadcrumbs needed, and honestly, you won't miss them. Fresh ginger, turmeric, garlic, and scallions give every bite a bright, aromatic punch that makes these feel far more exciting than your average fish cake. Coconut oil in the pan delivers that deep, caramelized crust that holds together beautifully when you go to flip them. The tangy dipping sauce ā built from coconut aminos, apple cider vinegar, ginger, and a touch of honey ā ties everything together with a sweet-savory kick that keeps you reaching back in. A quick chill in the fridge before cooking is the move that keeps the patties firm and intact through the whole pan-fry process. Whether you're navigating wheat sensitivities or just cooking clean, this is the kind of weeknight recipe that earns a permanent spot in the rotation.
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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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