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1
Shred salmon fillet into pieces using a fork.
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2
Add egg white, garlic salt & lemon juice.
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3
Cut 1/2 a sweet potato into thin slices and boil until soft enough to blend.
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4
Blend/puree boiled sweet potato into mash consistency then add to salmon mixture.
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5
Cooked white rice according to package directions then added to mixture.
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6
Warm butter in a pan on medium heat.
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7
Mixture may be loose consistency so spoon directly onto a spatula and press into a round, patty shape (about 2.5-3 inches round)
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8
Sprinkle the top with Italian bread crumbs and flip patty onto the buttered pan with the bread crumb side down.
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9
Allow bottom to crust to a golden brown for 3-5 minutes.
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10
Add bread crumbs to the top and flip again to brown the other side for 3-5 minutes also.
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11
You can pan cook on low heat for a couple more minutes if desired to ensure the salmon cooks through.
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12
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.
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13
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.
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14
Viola!!
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15
Measurements yield approx.
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16
4 salmon cake sliders.
