Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, sweet potato & rice salmon cake sliders. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Sweet Potato & Rice Salmon Cake Sliders is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Sweet Potato & Rice Salmon Cake Sliders is something which I’ve loved my entire life. They are fine and they look fantastic.
The sweet potato or sweetpotato (Ipomoea batatas) is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. The sweet potato (Ipomoea batatas) is a member of the Convolvulaceae family of flowering plants, which includes the morning glory, chokeweed, and water spinach. The sweet potato has been cultivated for thousands of years for its tuberous roots.
To get started with this recipe, we have to first prepare a few ingredients. You can have sweet potato & rice salmon cake sliders using 10 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Sweet Potato & Rice Salmon Cake Sliders:
- Make ready 1 small salmon fillet
- Take 1/2 medium sweet potato
- Get 1/2 cup cooked white rice
- Take 1 egg white
- Prepare 1 tbsp garlic salt
- Prepare 5 drops lemon juice
- Get 8 tsp Italian bread crumbs
- Make ready 8 mini flour tortillas
- Get 4 slice cheddar cheese
- Get 4 tbsp honey mustard dressing
Sweet potatoes are a hearty, delicious veggie. There are hundreds of types of sweet potatoes. The sweet potato is probably one of the most-versatile vegetables. Find recipes for all the different ways you can prepare sweet potatoes here.
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.
Sweet potatoes are considered a low-glycemic food and high in fiber, which means they release and absorb glucose into the bloodstream very slowly, preventing a spike in blood sugar. Sweet potatoes should not be confused with yams, another starchy root widely grown in Western Africa. Sweet potatoes are versatile, filling and packed with goodness. Serve this super root veg in curries, soups and salads, or turn them into mash or fries. Sweet potatoes should not be confused with ordinary potatoes (Solanum tuberosum) as they are entirely unrelated, although their uses can be similar.
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