Spicy Salmon Cakes With Creamy Sauce


Fish cakes, patties or burgers is a great way to get more of nutritious fish (and seafood) into your diet. It’s also a cost effective way of eating fish as you’re mixing it up with other starchy, cheaper ingredients such as vegetables. Adding some exciting flavours and spices means that even the fussiest eaters can enjoy a little more fish.

Our gluten free salmon fish cakes recipe is inspired by both Asian and Middle Eastern cuisines – they are full of flavour with a little spicy kick to it. The creamy, nutty sauce is completely dairy free and is suitable to those avoiding lactose, however you can also serve them with some aioli or yoghurt based dipping sauce, especially if avoiding lunch. Serve these for dinner with a salad and save a few as leftovers for lunch.

What’s good about these fish cakes: Well, for starters salmon is one of the best sources of the anti-inflammatory Omega-3 fatty acids, which help to keep our heart, cells and brains healthy. It’s a great source of quality protein and amino acids, and contains high amounts of B vitamins, phosphorus and selenium, a potent antioxidant. Add to the that the high vitamin C cauliflower and beta-carotene loaded sweet potatoes and you have a very nutrient dense dish. All you need are some leafy greens and crunchy vegetables for extra fibre and antioxidants. Try to source wild salmon if possible.

Spicy Salmon Cakes With Creamy Sauce
Prep time
Cook time
Total time
This recipe makes about 14 fish cakes and you can serve 2-3 per serve with a side salad or vegetables. The creamy sauce contains nuts so instead you can serve these with a simple aioli, some mayonnaise, chilli sauce or a yoghurt based dressing.
Recipe type: Main
Serves: 4
For the fish cakes
  • 2 small sweet potato, peeled and roughly chopped
  • ½ head cauliflower, cut into florets
  • 4 tablespoon almond meal
  • 2 tablespoon tapioca
  • 1 ½ teaspoon sumac
  • Pink salt and pepper to taste
  • 2-3 spring onions, finely chopped
  • 2 eggs
  • 1 red chilli, seeded and finely chopped
  • Zest of 2 lemons
  • Handful coriander, roughly chopped
  • Pink salt and pepper to taste
  • 4 salmon fillets
  • Ghee
  • 14 lettuce leaves
For the Creamy Sauce
  • 3 tablespoon coconut cream
  • 1 tablespoon almond butter
  • Juice ½ lemon
  • Cracked black pepper to taste
  • Water
  1. Bring two pots of water to boil and add the sweet potato to one and the cauliflower to the other. Cook the cauliflower until just tender, then strain and place in a large bowl. Mash the cauliflower with a fork. You want it to be tender, but still with some firmness to it.
  2. Once the sweet potato is cooked all the way through, strain and mash before adding to the cauliflower.
  3. Add to this mix the almond meal, tapioca, sumac, salt, pepper, spring onion, eggs, chilli, lemon zest and coriander. Combine well (hands work well for this job) and leave to one side.
  4. Season the salmon fillets with salt and pepper. In a fry pan over a medium to high, heat the ghee, cook the salmon 2-3 minutes on either side or until they are just slightly pink still on the inside.
  5. Flake the salmon into the cauliflower and sweet potato mix and combine well.
  6. Using wet hands make 14 patty cakes out of the mixture.
  7. In the same fry pan, heat some more ghee and over a medium heat, fry the patties for about 3-4 minutes on each side or until they have a golden colour. Turning very gently as they are a soft mixture.
  8. Serve the patties in a lettuce leaf with a spoonful of the creamy sauce.
  9. To make the sauce, combine all ingredients in a jar and shake well. If required, add some water if consistency is too thick.

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Claire Yates

By Claire Yates

Claire Yates is a Nutritional Medicine Practitioner, holding a Bachelor of Health Science, who is passionate about paleo nutrition, health and having fun! She is the author of Optimal Health The Paleo Way and is a self-confessed lover of good food and good coffee.


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