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Categories:
salmon fillet sweet potato white rice egg garlic lemon juice bread crumbs flour tortillas Cheddar cheese honey
Viewed: 100 - Published at: 5 years agoIngredients
- 1 small salmon fillet
- 1/2 medium sweet potato
- 1/2 cup cooked white rice
- 1 egg white
- 1 tbsp garlic salt
- 5 drops lemon juice
- 8 tsp Italian bread crumbs
- 8 mini flour tortillas
- 4 slice cheddar cheese
- 4 tbsp honey mustard dressing
Method
- Shred salmon fillet into pieces using a fork.
- Add egg white, garlic salt & lemon juice.
- Cut 1/2 a sweet potato into thin slices and boil until soft enough to blend.
- Blend/puree boiled sweet potato into mash consistency then add to salmon mixture.
- Cooked white rice according to package directions then added to mixture.
- Warm butter in a pan on medium heat.
- Mixture may be loose consistency so spoon directly onto a spatula and press into a round, patty shape (about 2.5-3 inches round)
- Sprinkle the top with Italian bread crumbs and flip patty onto the buttered pan with the bread crumb side down.
- Allow bottom to crust to a golden brown for 3-5 minutes.
- Add bread crumbs to the top and flip again to brown the other side for 3-5 minutes also.
- You can pan cook on low heat for a couple more minutes if desired to ensure the salmon cooks through.
- To make the micro-mini tortillas for the small patties, I used the rim of a cup as a cookie cutter and cut the tortillas and cheese slices into rounds.
- Warmed the tortilla rounds on the stove heat, placed the salmon patty on top of one, added the cheese, then a smear of honey mustard dressing and topped with another tortilla round.
- Viola!!
- Measurements yield approx.
- 4 salmon cake sliders.
