Salmon Sweet Potato Cakes

These are a great make-ahead dinner. Prep the cakes the night before and refrigerate.  Then cook them up and serve alongside a green salad. 

Prep Time:
20 Minutes

Cook Time:
25 Minutes

Ready In:
45 Minutes


  • 1 lbs salmon fillets
  • 1 lbs sweet potato (diced)
  • 1 apple (peeled, cored and grated)
  • 1 red onion (minced)
  • 1/4 cup(s) parsley (minced)
  • 1 tablespoon(s) arrowroot
  • 1/2 cup(s) coconut milk
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) garlic powder
  • 1/2 teaspoon(s) ground coriander
  • 1/4 teaspoon(s) ground cumin
  • pepper to taste
  • 4 tablespoon(s) coconut oil


  1. Preheat oven to 400 degrees and line a baking tray with parchment paper. In the mean time, bring a generous amount of water to a boil in a steam pan.
  2. Put the diced sweet potato onto the baking tray and drizzle with 1 tbsp liquid coconut oil. – Mix well to coat all pieces with some oil. Bake for 23-25 minutes until soft.
  3. When the water is boiling, reduce heat until simmering. Add the salmon fillets to the steam pan and steam 7-9 minutes until cooked through.
  4. Combine the salmon and sweet potato in a large bowl and use a potato masher to mash everything up.
  5. Stir in the apple, onion, parsley, arrowroot, coconut milk and spices, until well combined.
  6. Use your hands to shape the mixture into 8-10 cakes, set aside on a plate.
  7. Heat 1-2 tbsp coconut oil in a frying pan and fry the cakes for 2-3 minutes on each side until golden brown. Set aside on a plate and repeat with the remaining cakes.
  8. Serve hot with some vegetables and sauce of your choice, and enjoy!

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