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!
Provided by Shawn Harquail
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 1h15m
Yield 4
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 659.4 calories, Carbohydrate 79.3 g, Cholesterol 81.8 mg, Fat 26 g, Fiber 9.1 g, Protein 28.9 g, SaturatedFat 5.5 g, Sodium 716.3 mg, Sugar 15.4 g
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