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
• 1/4 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
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons minced garlic
• 1/4 cup wheat germ
• 1 large egg
• 1 cup dry seasoned bread crumbs
• 1/2 cup vegetable oil for frying

Directions

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.