Sweet Potato Salmon Fish Cakes

Sweet Potato Salmon Fish Cakes

2
Shawn Harquail 2

"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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Ingredients

1 h 15 m servings 659 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 659 kcal
  • 33%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 79.3g
  • 26%
  • Protein:
  • 28.9 g
  • 58%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 716 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

2

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...

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 nee...