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Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, sweet potato & rice salmon cake sliders. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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. Sweet potatoes during the holidays are a must in our household.
Sweet Potato & Rice Salmon Cake Sliders is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Sweet Potato & Rice Salmon Cake Sliders is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook sweet potato & rice salmon cake sliders using 10 ingredients and 13 steps. Here is how you cook it.
Ingredients of Sweet Potato & Rice Salmon Cake Sliders:
- Prepare 1 small salmon fillet
- Take 1/2 medium sweet potato
- Prepare 1/2 cup cooked white rice
- Prepare 1 egg white
- Take 1 tbsp garlic salt
- Prepare 5 drops lemon juice
- Take 8 tsp Italian bread crumbs
- Make ready 8 mini flour tortillas
- Make ready 4 slice cheddar cheese
- Get 4 tbsp honey mustard dressing
Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. The young leaves and shoots are sometimes eaten as greens. The sweet potato is not closely related to the common potato (Solanum tuberosum).. The sweet potato (Ipomoea batatas) is an underground tuber.
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.
It's rich in an antioxidant called beta carotene, which is very effective at raising blood levels of vitamin A, particularly in. Sweet potato fries are also tasty, but don't eat them often. Sweet potatoes are a great source of fiber, vitamins, and minerals. Baked sweet potatoes are the perfect, healthy side dish in the fall months. I like to simply eat it with some butter on top, a little goes a long way or try it with coconut oil to keep it dairy free.
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