Spicy Salmon Cakes + Tangy Carrot Ginger Dressing
Prep time
Cook time
Total time
Serves: 4 servings
Spicy Salmon Cakes
  • 1 lb fresh ground salmon
  • 3 scallions thinly sliced
  • 3 tbsp finely chopped cilantro
  • ¼ cup onion finely diced
  • 1⅓ cup mashed baked sweet potato
  • 1 tbsp minced jalapeno
  • 2 large eggs
  • ⅓ cup panko crumbs (more if you want a firmer texture)
  • zest from 1 lemon
  • salt + pepper (to taste)
  • sprinkle of chill flakes (if you want extra heat)
Tangy Carrot Ginger Dressing
  • 1 carrot, coarsely chopped
  • 1 shallot
  • ¾ inch fresh ginger, peeled and sliced
  • ¼ cup rice vinegar
  • 2 tbsp EVOO
  • 1 tbsp honey
  • 1 tbsp white miso paste
  • ½ tsp sesame oil
  • salt + pepper to taste
Spicy Salmon Cakes
  1. Coat sweet potato (with skin on) with coconut oil
  2. Bake at 400F for 45min-1hr until soft
  3. Cool and mash
  4. Combine all ingredients
  5. Mix well and add extra panko for desired texture
  6. Season with salt + pepper to taste (tip: fry up a mini pancake to see if the seasoning is just right)
  7. Form into mini patties and pan fry (use coconut oil for a more exotic flavor) on medium heat until golden and cooked through
Tangy Carrot Ginger Dressing
  1. Throw all ingredients in a food processor and puree until smooth.
Recipe by CherrieTam.com at https://cherrietam.com/spicy-salmon-cakes/