Step 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.
Step 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.
Step 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.
Step 4
Pour wheat germ egg and reserved milk over sweet potato and potato; mash until evenly combined.
Step 5
Flake salmon with a fork; mix flaked salmon and vegetable mixture into the mashed potato mixture using your hands.
Step 6
Heat vegetable oil large saucepan or skillet over medium-high heat.
Step 7
Pour bread crumbs into a large bowl.
Step 8
Form salmon mixture into patties using your hands; press each patty into bread crumbs coating both sides.
Step 9
Fry patties working in batches in the hot oil until crisp and golden about 3 minutes per side.