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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Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
4
Yield:
8 salmon cakes
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

659 calories; protein 28.9g 58% DV; carbohydrates 79.3g 26% DV; fat 26g 40% DV; cholesterol 81.8mg 27% DV; sodium 716.3mg 29% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/13/2014
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. Read More
(6)

Most helpful critical review

Rating: 1 stars
10/22/2017
Yuck. Won't be making again Read More
(1)
9 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
02/13/2014
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. Read More
(6)
Rating: 4 stars
10/05/2015
Great dish and family loved it. Thank you for sharing. Agree that you need to be careful with the milk to avoid it being "mushy". I had to add breadcrumbs to "stiffen the mix". Other than that it was great. Will do better next time. Read More
(3)
Rating: 5 stars
05/17/2015
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 Read More
(1)
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Rating: 5 stars
06/04/2016
I followed the recipe and it did come out a little too wet but still great. Not too fishy. When they cooled I wrapped each one individually in tin foil and froze them. It's been very helpful to know that I can heat one of those up instead of eating junk when I'm busy. Freezes beautifully. Time to make another batch! Thanks for sharing! Read More
(1)
Rating: 1 stars
10/22/2017
Yuck. Won't be making again Read More
(1)
Rating: 5 stars
02/13/2016
So yummy!! I altered the recipe to be gluten and lactose free and only used regular potatoes (no sweet potato). I used light coconut milk instead of milk. I substituted the whet germ with flax seed meal and I substituted the bread crumbs with a mix of almond flour a little bit of coconut flour salt pepper and Italian seasoning. DEFINITELY add the milk slowly the recipe seems to call for too much which makes the mix too runny to form cakes. I had to add a lot more flax seed flour to thicken it up. I fried the cakes in grape seed oil instead of vegetable oil. I also created an aioli with aioli olive oil mayonnaise lemon juice fresh garlic salt and pepper to drizzle over the top! DELICIOUS! Read More
(1)
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Rating: 5 stars
02/27/2018
I did not use any of the milk and they were fine! I also put the mixture into the refrigerator before making into patties. That firms it up. Read More
Rating: 3 stars
10/24/2017
These were a bit more time consuming than my regular recipe for salmon cakes. They were delicious but very wet and messy to make. I only used about a quarter cup of milk and they were still very loose. Read More
Rating: 5 stars
11/02/2017
I love how moist this recipe came out! The key is to not use all of the milk in the salmon. I only used about half of it and added a little bit more breadcrumbs which helped to absorb any extra liquid. My husband and I loved it! Read More