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.