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Sweet Potato Salmon Fish Cakes

Rated as 4.11 out of 5 Stars

"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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1 h 15 m servings 659
Original recipe yields 4 servings (8 salmon cakes)


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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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 659 calories; 26 79.3 28.9 82 716 Full nutrition

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Read all reviews 9
  1. 9 Ratings

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Most helpful positive review

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...

Most helpful critical review

Yuck. Won't be making again

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Most positive
Least positive

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...

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 th...

Yuck. Won't be making again

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...

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 fl...

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...

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.

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...

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 ver...