Place the potatoes into a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes.
Place the salmon into a skillet, and pour in the milk. Bring to a simmer, cover, and cook until fish flakes easily with a fork, about 5 minutes depending on the thickness of your fillets. Set fish aside to cool down, and keep the "flavored milk" to make your mashed potatoes.
When potatoes are done, drain, and place in a large bowl and allow to cool. Use your refrigerator if in a rush.
While your fish and potatoes are cooling down, take a sacepan and sauté your vegetables in olive oil, starting with the celeri and carrots, as well as the soices, nutmeg, pepper flakes, salt and pepper.
When carrots and celeri are soft, after about 5 minutes, add the shallots, garlic, parsley and cilantro and cook for another 3-5 minutes, then remove from heat.
Once your potatoes are cool, add the egg and the wheat germ to the bowl, and mash. The wheat germ will help make your patties more consistent because the sweet potatoes can be a little goopy compared to regular potatoes.
Using a fork, flake your salmon filets.
Add your vegetables and your flaked salmon to your mash, and mix in with your hands (it will be messy).
In a saucepan or skillet, heat your vegetable oil to high-medium heat. Turn on your oven at 350 degrees.
Put the bread crumbs in a large, separate bowl.
Form patties with your hands, and cover both sides with the bread crumbs.
Drop the patties in the hot oil, flip after about 3 minutes, allowing them to crisp up and be golden.
Once that is done, place them on a cookie sheet, in the oven to continue the reheating process, or to keep them warm.