Recipe by Shawn Harquail
"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!"
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sweet potato, peeled and cut into large chunks
potato, peeled and cut into large chunks
2 (4 ounce)
red pepper flakes
salt and ground black pepper to taste
chopped fresh parsley
chopped fresh cilantro
dry seasoned bread crumbs
vegetable oil for frying
My husband is an avid fisherman. Lots of Salmon in the freezer from Pulaski to use up so this sounded great! We liked all the veggies in there and cooking in milk was a great way to prepare this and get that strong fishy taste out of the fish. I was not able to find wheat germ in my local grocery store but I did find wheat bran. Other than that I did it just as explained. We both liked it but it was too "runny" I would not add all of the milk next time I would add some than mash it up and see if I needed more. Other that that this was great! I also tried a couple patties with Chipotle Panko crumbs on the outside and they were our favorites. Thanks for sharing we will be trying this again with some modifications. Maybe some of that shredded zucchini that is in the freezer instead of white potatoes and crushed flax instead of wheat bran.
Tastes great and although it takes quite a bit of prep, cakes freeze well and make quick microwave leftovers. Used only sweet potatoes and left skin on (remove large pieces of potato skin as needed when forming patties). Substitute
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato Salmon Fish Cakes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 659
** Calories from Fat: 234
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