Sweet Potato & Rice Salmon Cake Sliders Recipe

Name: Sweet Potato & Rice Salmon Cake Sliders
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1059

kcal

Calories

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 small salmon fillet, 1/2 medium sweet potato, 1/2 cup cooked white rice, 1 egg white, and more.

Yes, Sweet Potato & Rice Salmon Cake Sliders falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato & Rice Salmon Cake Sliders

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions