Xanthan Gum Free Sweet Potato Salmon Cakes
These golden pan-seared patties bring together flaky salmon and roasted sweet potato in a way that feels both nourishing and genuinely craveable. The natural sweetness of the sweet potato balances the savory depth of the salmon, while fresh ginger, turmeric, and scallions give every bite a bright, aromatic kick. Arrowroot starch does all the binding work here, keeping the cakes cohesive without any gums or additives that can sneak into store-bought or restaurant versions of this kind of dish. Chilling the patties before cooking is the small step that makes a big difference — they hold their shape beautifully in the pan and develop a deep, golden crust that's hard to resist. The quick dipping sauce of coconut aminos, apple cider vinegar, honey, and ginger comes together in minutes and adds a tangy-sweet finish that ties the whole plate together. Serve with fresh cilantro and a squeeze of lemon and you've got a meal that looks impressive but is completely approachable on a weeknight.
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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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