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Sweet Potato Salmon Fish Cakes

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Sweet Potato Salmon Fish Cakes



Ingredients :

  • 1 large sweet potato
  • peeled and cut into large chunks
  • 1 large potato
  • peeled and cut into large chunks
  • 2 (4 ounce) salmon fillets
  • 2 cups milk
  • ¼ cup olive oil
  • 1 stalk celery
  • diced
  • 1 large carrot
  • diced
  • 1 pinch ground nutmeg
  • 1 pinch red pepper flakes
  • salt and ground black pepper to taste
  • 3 shallots
  • diced
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons minced garlic
  • ¼ cup wheat germ
  • 1 large egg
  • 1 cup dry seasoned bread crumbs
  • ½ cup vegetable oil for frying
  • Methods :

  • Place sweet potato and potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and transfer to a large bowl to cool.
  • Place salmon into a skillet and pour in milk. Bring to a simmer, cover skillet, and cook until salmon flakes easily with a fork, about 5 minutes. Remove salmon from the skillet; reserve milk in a bowl.
  • Heat olive oil in the skillet over medium heat; cook and stir celery, carrot, nutmeg, red pepper flakes, salt, and pepper in the hot oil until celery and carrot are softened, about 5 minutes. Add shallots, parsley, cilantro, and garlic; cook and stir until fragrant, 3 to 5 minutes.
  • Pour wheat germ, egg, and reserved milk over sweet potato and potato; mash until evenly combined.
  • Flake salmon with a fork; mix flaked salmon and vegetable mixture into the mashed potato mixture using your hands.
  • Heat vegetable oil large saucepan or skillet over medium-high heat.
  • Pour bread crumbs into a large bowl.
  • Form salmon mixture into patties using your hands; press each patty into bread crumbs, coating both sides.
  • Fry patties, working in batches, in the hot oil until crisp and golden, about 3 minutes per side.
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