SALMON POPPERS

1. Knife Work: Peel & cube 1 large sweet potato, boil until soft enough to mash with a fork, drain and mash (Canned sweet potato works too, and is a time saver)
2. Open each can of salmon (Do not drain), flake with a fork until all liquid is absorbed by the salmon, then empty into a medium mixing bowl
3. Place all remaining measured Salmon Popper ingredients into a medium mixing bowl and mix until evenly distributed
4. Heat a frying pan on medium-low heat (3 out of 10) and generously oil the cooking surface
5. Using a medium cookie scoop (Or a large spoon), 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
6. Cook until browned (~2 mins) then flip to cook other side, removing when both sides are caramelized
7. Re-Oil pan and repeat steps 4 & 5 until all Salmon Poppers are cooked, makes about 32 poppers

CRANBERRY RED CHILI SAUCE

1. Add Cranberry Sauce to a small Mixing Bowl
2. Add Red Chili Sauce and mix until blended together
3. Finely Chop Parsley, add to bowl, gently mix