Recipe for Holiday Salmon Poppers from Safe Catch

INGREDIENTS
2 cans Safe Catch Wild Pink Salmon
5 Tbsp Cranberry Sauce
½ Cup mashed sweet potato
1 Tbsp Chili Sauce
¼ Cup Panko Bread Crumbs
1 Tbsp Fresh Parsley
1 egg
¼ Yellow Onion
¾ tspn Pie Spice
¼ tspn Ginger
1 tspn Salt
Oil of choice for cooking
INSTRUCTIONS
Salmon Poppers –
Peel & cube 1 large sweet potato, boil until soft enough to mash with a fork (Or Canned)
Open each can of salmon (Do not drain), then flake with a fork until all liquid is absorbed by the salmon, then empty into a medium mixing bowl
Place all remaining measured Salmon Popper ingredients into a medium mixing bowl and mix until evenly distributed. Heat a flying pan on medium-low heat (3 out of 10) and generously oil the cooking surface. Using a medium cookie scoop, scoop mixed ingredients into one hand, then press with the other to form mini-patties, and place quickly in the heated pan, repeating process quickly to place approximately 8 poppers in the heated pan in succession. Cook until darkly browned (~2 mins) then flip to cook other side, removing when both sides are well browned. Re-Oil pan and repeat steps 4 & 5 until all Salmon Poppers are cooked, makes about 32 poppers
CRANBERRY RED CHILI SAUCE
Add Cranberry Sauce to a medium Mixing Bowl
Add Red Chili Sauce and mix until blended together
Finely Chop Parsley, add to bowl, gently mix
Cooking Essentials
Medium & Small Mixing Bowl
Frying Pan
Spatula
Measuring Spoons & Cups
SERVING SUGGESTION
Share with family and friends immediately, while Salmon Poppers are warm. Enjoy the warmth of holiday spices, the gentle chili kick and the sweetness of cranberry sauce, blending into your new holiday favorite appetizer.