Spicy salmon and sweet potato cakes

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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)
-5 scallions
-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 eggs
-1 lemon
-2 t cumin
-salt & pepper
-cooking spray

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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!

Chop your onions and cilantro. (remove the butter if you haven’t already – place in on top of the stove to keep it warm!)
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Zest your lemon and dice the jalapeno, removing the seeds.
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Drain the salmon and add to a large bowl.  Add in the scallions, cilantro, and corn.
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Peel the skin off your sweet potato and then mash with a fork.
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Add to the salmon mixture, along with the lemon zest, jalapeno, eggs, and butter. Stir gently to combine. Season with salt and pepper.
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Spray your muffin tin with cooking spray if necessary. Divide the mixture evenly into the 12 muffin cups.
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Bake for 25-30 minutes.
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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.

Happy Holidays!

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10 thoughts on “Spicy salmon and sweet potato cakes

  1. alipremo says:

    Hmmmm, I think I have the same party planning technique as you!!! So true, so true!! Good luck with the brunch, take pictures!! Those salmon cakes look super tasty!!

    • Molly says:

      Um, yes – pretty sure we are party-planning kindred spirits. I’ll never have enough time/money for the parties I plan in my head 😉

  2. Sarah says:

    This is what I’m missing out on this weekend, isn’t it Mol? I’ll just have to hold out until your next fabulous party. Not an easy task.

  3. Stacy says:

    These look amazing! I can’t wait to give them a try! As for party planning process — I’m similar, though, even then I don’t think I come up with nearly as many amazing ideas as you! 🙂 Btw, this could be a good appetizer recipe to, I think — using a mini muffin pan?

  4. Jenn Halpern says:

    Mmm, I can’t wait to make these and shove them in my face! Hope all is well with you!

  5. Erica A says:

    I stink at cooking for parties, but I am soooo glad that I get invited to yours! 🙂 Looks so yummy!

  6. The Dad says:

    Need to make room on my calender , what was the date again?

  7. […] when I told you guys about my party planning skillz?  Surprisingly, this was the one recipe I didn’t test prior to my party, and it was a real […]

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