When I’m planning a party, a predictable sequence of events ensues. It goes something like this:
3 weeks until party: “This will be easy; I’ll just do A and call it a day.”
2 weeks until party: “You know what would be cute… A, B, and C. Definitely doing A, B, and C.”
1 week until party: “Ooooh, D and E would be so perfect. There’s really no point in doing A, B and C if I don’t do D and E too… That’s it; I’m doing D and E.”
4 days until party: “Just saw F and G on pinterest. HAVE to do F and G. So cute; I die!”
1 day until party: Huz sees the insanity of A through G unfolding: “I thought you were just doing A?!” Me: “I know, but I just saw H, and it. is. beyond. I have to do it.”
Well, I’m at it again! This time I’m hosting a brunch, and I’m in the throws of menu planning. Let’s just call this recipe “A”, otherwise known as the beginning of the snowball.
Spicy salmon and sweet potato cakes, makes 12 small cakes
-2 medium sweet potatoes or yams (makes about 1 1/2 cups mashed sweet potato)
-2 T cilantro
-2 T butter (I used earth balance)
-2 6 oz cans salmon
-1 jalapeno pepper
-3/4 c frozen corn kernels
-2 t cumin
-salt & pepper
Let’s do this:
First thing’s first. Ya gotta cook the sweet potatoes. You can microwave them, but I made extra baked potatoes the night before so mine were baked (I usually bake mine for about 35-40 minutes at 375).
If you microwaved your potatoes, then preheat the oven to 350. At this point, I put my butter in a ramekin and stuck it in the oven to soften it. You can also microwave for about 20-30 seconds to soften. Either way, be careful not to burn it!
I served mine with a small salad; but at the party they will be served with a frittata, yogurt parfaits, fruit salad, cranberry cocktails, coffee, and lots of cookies. Of course.