Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, sweet potato & rice salmon cake sliders. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Sweet Potato & Rice Salmon Cake Sliders is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Sweet Potato & Rice Salmon Cake Sliders is something that I have loved my whole life.
The sweet potato or sweetpotato (Ipomoea batatas) is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are used as a root vegetable. The young shoots and leaves are sometimes eaten as greens. The sweet potato is distantly related to the common potato (Solanum tuberosum), both being in the order Solanales.
To get started with this particular recipe, we must prepare a few components. You can have sweet potato & rice salmon cake sliders using 10 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Sweet Potato & Rice Salmon Cake Sliders:
- Take 1 small salmon fillet
- Make ready 1/2 medium sweet potato
- Make ready 1/2 cup cooked white rice
- Make ready 1 egg white
- Take 1 tbsp garlic salt
- Get 5 drops lemon juice
- Prepare 8 tsp Italian bread crumbs
- Prepare 8 mini flour tortillas
- Take 4 slice cheddar cheese
- Prepare 4 tbsp honey mustard dressing
Season with a dash of salt, pepper, spices, or herbs as desired. For roasted sweet potato wedges: Wash and cut a medium sweet potato into wedges. Sweet potatoes are available year-round, but their flavor peaks in the fall and winter. Alton recommends choosing specimens that are heavy for their size and free of any soft spots or sprouts.
Instructions to make Sweet Potato & Rice Salmon Cake Sliders:
- 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.
- Ready to serve and ENJOY!
Sweet potatoes are available year-round, but their flavor peaks in the fall and winter. Alton recommends choosing specimens that are heavy for their size and free of any soft spots or sprouts. The sweet potato (Ipomoea batatas) is an underground tuber. It's rich in an antioxidant called beta carotene, which is very effective at raising blood levels of vitamin A, particularly in. Packed with nutrients, sweet potatoes are a healthy and colorful addition to any meal.
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