Sweet Potato Salmon Fish Cakes |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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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! 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:
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.
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.
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.
4. Pour wheat germ, egg, and reserved milk over sweet potato and potato; mash until evenly combined.
5. Flake salmon with a fork; mix flaked salmon and vegetable mixture into the mashed potato mixture using your hands.
6. Heat vegetable oil large saucepan or skillet over medium-high heat.
7. Pour bread crumbs into a large bowl.
8. Form salmon mixture into patties using your hands; press each patty into bread crumbs, coating both sides.
9. Fry patties, working in batches, in the hot oil until crisp and golden, about 3 minutes per side.
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