Salmon Fish Cakes With Sweet Potato

Salmon Fish Cakes With Sweet Potatoes & Peas

These gorgeous salmon fish cakes are perfect for a nutritious and tasty dinner. They are especially great of someone who is normally quite picky with fish, as the flavour is made more subtle with the use of root vegetables in the mix. The radish and celery salsa compliments the flavours of the fish cakes perfectly and provides a good dose of raw vegetables and fibre.

This meal is rich in omega-3 fatty acids, selenium and vitamin D, as well as protein and fibre. It’s paleo and Whole30-friendly. 

Salmon Fish Cakes With Radish & Celery Salsa

Cook’s notes

Regular (typical) fish cakes are usually made with white potatoes and wheat flour but this version uses parsnips, sweet potatoes and some cheeky garden peas, plus a little tapioca and egg for binding.

I used salmon steaks, which are cheaper than salmon fillets, and do a perfect job without blowing the budget. You can also use canned salmon, if you like. Try to buy wild salmon, if possible, as it’s nutritionally more superior and contains more omega-3s.

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Salmon Fish Cakes With Radish & Celery Salsa

Paleo Salmon Fish Cakes with Radish & Celery Salsa

  • Author: Irena Macri | Eat Drink Paleo
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 3 1x



For the fish cakes

  • 1 medium parsnip, peeled and diced into cubes
  • 1 small sweet potato, peeled and diced into cubes
  • 2 salmon steaks (about 150200 g each or salmon fillets can also be used)
  • 1 cup fresh of frozen garden peas
  • Zest of 1 lemon
  • 2/3 teaspoon sea salt
  • Pinch of black pepper
  • 1 egg
  • 1/3 cup tapioca flour or cassava flour (you can also use coconut flour, about 2 tablespoons)
  • 23 tablespoons ghee or coconut oil for cooking

For the salsa

  • 1 1/2 cups finely diced radishes
  • 1 celery stick, finely diced
  • 23 spring onions (scallions), finely chopped
  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons lemon juice
  • 1/2 teaspoon horseradish (optional)
  • 34 tablespoons extra-virgin olive oil
  • 1/2 teaspoon sea salt


  1. Place parsnips and sweet potato in a medium saucepan with water. Bring to a boil. Once boiling, place a colander or a sieve over the saucepan and place the salmon steaks over the steam. Covered with a lid, steam the salmon for 2 minutes on each side or until light pink and just falling apart. Remove to a plate to cool down. Alternatively, you can lightly grill the salmon in a frying pan.
  2. Cook the parsnips and potatoes for a few minutes until soft (check with a knife or a fork), then strain and add to a bowl or back to the pot.
  3. I used frozen peas, which I thawed out in hot water for a few minutes. You can also add them to the cooking vegetables for a minute, right at the end. Combine the cooked vegetables and peas and mash together using a potato masher.
  4. Remove any skin and bones from the salmon steaks. Flake into small pieces and mix with the mashed vegetables, lemon zest, sea salt and pepper. Let the whole mixture cool down for 5 minutes before adding the egg and flour.
  5. In the meantime, prepare the salsa by chopping and mixing all ingredients together in a small bowl. Set aside.
  6. Add the egg and tapioca to the cooled down salmon mixture and combine until well incorporated.
  7. Heat 2 tablespoons of coconut oil or ghee in a large frying pan over medium-high heat. The mixture will be too soft to mould into patties using your hands, so use a spoon to scoop a golf-size ball amount of batter. Use you fingers to help slide the mixture off the spoon into the frying pan. Use the spoon to press and shape the cake once in the frying pan. Repeat the process until you have filled the whole frying pan. Make sure to not overcrowd the pan, you need at least 1-cm space between fish cakes. I had to do mine in 2 batches.
  8. Cook salmon fish cakes over medium-high heat for 4-5 minutes each side, until until golden brown crust forms. Add a little more coconut oil or ghee between batches.
  9. Serve the fish cakes with radish and celery salsa over the top, plus some extra veggies on the side.

Paleo Salmon Fish Cakes With Radish & Celery Salsa


Paleo Salmon Fish Cakes With Radish Celery Salsa
Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. Here at Cooked & Loved you will find simple, delicious recipes worth sharing. From new dishes to old-time favourites with a twist, this is the food I cook and love. More about me here.

PS. Some posts contain affiliate links, which means I receive a small commission for purchases made through these links.

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  1. Another inspiring recipe – thank you! Although I have been predominantly paleo-primal since 2010, I am two weeks into a 30-day challenge, just to get me back onto the bandwagon eating healthy, clean, delicious real food and tuning into what my body tells me (“Am I really hungry, or just bored/tired/stressed) It is going well so far 🙂 And having your updates pop into my inbox regularly just reinforces that eating well can be delicious and so good for my health and wellness – so thank you!


    1. Thank you Angie! So great to hear that my recipes inspire you to eat healthy, delicious food. Hearing that makes all my work worthwhile. Best of luck in your 30-day challenge. One of my mates just completed The Paleo Solution 30-day program and she is feeling fantastic.
      Irena 🙂

  2. Am not a frequent fish eater, but fish cakes are a different story. Especially salmon fish cakes. They are a real treat. I love the addition of your delicious salsa! 😉
    Anyhoo, we have been keeping an eye out for unique and interesting bloggers with phenomenal photography skills, and yours caught our attention! We have just recently launched a food photo submission gallery that allows you to showcase all your great work and share it with all of our visitors. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there!

  3. Love this recipe – I tried so many salmon cake recipes before finding the perfect one and now I make it every week! I’m not paleo, but I love your recipes and your focus on fresh produce. Delicious.

  4. Hi,
    I made these tonight for the first time -they are fantastic. I can’t please all four of the kids at the same time but 3 out of 4 ain’t bad! I made them this morning and refrigerated until dinner time & served them with some avocado and a cucumber salsa. Delicious! Thanks for sharing 🙂

  5. These look delicious, I can see myself making a whole bunch and keeping them in reserve for a quick lunch/dinner. Would they work as well without the egg? Or what could I substitute as I am egg-intolerant. Cheers, Domenica

    1. I think they will hold without an egg. In fact, I am pretty sure I made similar fish cakes with sweet potato once without any eggs as I’ve run out and they were fine. You might need to add a little more flour/almond meal to bind them.

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