Sweet Potato Salmon Fish Cakes

Ingredients

• 1 large carrots diced
• 1 stalk celery diced
• 1 large eggs 
• 2 tablespoons cilantro leaves fresh chopped
• 0.3 cup parsley fresh chopped
• 2 tablespoons garlic minced
• 1 pinch ground nutmeg 
• 8 servings salt and ground pepper black to taste
• 2 cups milk 
• 0.3 cup olive oil 
• 1 large potatoes peeled cut into large chunks
• 1 pinch pepper flakes red
• 8 ounce salmon fillet 
• 1 cup seasoned bread crumbs dry
• 3  shallots diced
• 1 large sweet potatoes and into peeled cut into large chunks
• 0.5 cup vegetable oil for frying
• 0.3 cup wheat germ 

Equipment

• bowl
• frying pan
• sauce pan
• pot

Directions

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.
2. Drain and transfer to a large bowl to cool.
3. 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.
4. Remove salmon from the skillet; reserve milk in a bowl.
5. 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.
6. Add shallots, parsley, cilantro, and garlic; cook and stir until fragrant, 3 to 5 minutes.
7. Pour wheat germ, egg, and reserved milk over sweet potato and potato; mash until evenly combined.
8. Flake salmon with a fork; mix flaked salmon and vegetable mixture into the mashed potato mixture using your hands.
9. Heat vegetable oil large saucepan or skillet over medium-high heat.
10. Pour bread crumbs into a large bowl.
11. Form salmon mixture into patties using your hands; press each patty into bread crumbs, coating both sides.
12. Fry patties, working in batches, in the hot oil until crisp and golden, about 3 minutes per side.