Sweet Potato Salmon Fish Cakes
I tried this because I had some sweet potatoes that needed to be used and it turned out great! Very yummy! Serve with some freshly squeezed lemon juice on top, and voila!
INGRIDIENT
DIRECTION
Step: 1
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.
Step: 2
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.
Step: 3
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.
Step: 4
Pour wheat germ, egg, and reserved milk over sweet potato and potato; mash until evenly combined.
Step: 5
Flake salmon with a fork; mix flaked salmon and vegetable mixture into the mashed potato mixture using your hands.
Step: 6
Heat vegetable oil large saucepan or skillet over medium-high heat.
Step: 7
Pour bread crumbs into a large bowl.
Step: 8
Form salmon mixture into patties using your hands; press each patty into bread crumbs, coating both sides.
Step: 9
Fry patties, working in batches, in the hot oil until crisp and golden, about 3 minutes per side.
NUTRITION FACT
Per Serving: 659 calories; protein 28.9g; carbohydrates 79.3g; fat 26g; cholesterol 81.8mg; sodium 716.3mg.
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