Sweet Potato Plantain Cakes with Cucumber Pineapple Salsa

I created this recipe as an entry to Louisiana Cookin's 2013 Sweet Rewards Contest. The guidelines are to create a recipe using fresh, canned or frozen sweet potatoes in one of five different categories. I opted to use fresh for my recipe...it's always the way to go if you ask me!

I love making mashed potato cakes as a side dish for dinners, but I wanted to come up with a more unique version for the contest, so I created this bite-sized version using sweet potatoes for the appetizer category. I added plantains to the mixture for some exotic flair, and topped the cakes with a colorful cucumber pineapple salsa. Wouldn't these be perfect to serve at your next barbecue or summer cocktail party? 

 I hope you'll give these a try soon, and wish me luck on my very first recipe contest, eek! I think I might submit a recipe for the dessert category as well...if so I'll be sure to share it here too!

makes about 2 dozen
Ingredients
for the potato cakes:
1 medium to large sweet potato, peeled and sliced
1 ripe plantain, peeled and sliced
1/3 cup flour
salt and freshly ground pepper
1-2 tbsp coconut oil

for the salsa:
1/4 cup pineapple, diced
1/4 cup cucumber, diced
2 tbsp red onion, diced
1 tbsp jalapeño, diced
1 tbsp cilantro, chopped
1 tbsp freshly squeezed lime juice
1/4 tsp salt

Instructions
1. Place the sweet potato and plantain in a stockpot with rapidly boiling water and cook until potatoes are easily pierced with a fork, about 10 minutes. Drain and allow to cool.
2. While potatoes are cooling make the salsa by combining all ingredients in a bowl. Set aside.
3. Mash cooled potatoes and plantains using a potato ricer (or potato masher). Add flour and stir to combine. Season to taste with salt and pepper.
4. Form mixture into 1 inch patties using a small cookie scooper for uniformity. Transfer to a plate and chill for at least 30 minutes.
5. Heat coconut oil in a skillet over medium heat. When pan is hot, add potato cakes and cook for 2-3 minutes per side. Remove from pan and top with cucumber pineapple salsa.