Here’s something I never ever got before: sliders. Well, I say that I never GOT them, but the truth is that I totally love them. Clear as mud, right?
That’s what I thought. I’m so good with words…
Here’s what I’m trying to say: I love me some sliders. They totally go with the whole “if they’re smaller you can eat more of them” concept that I’m completely smitten with. BUT when we go out and eat and sliders are available I never ever get them! Why?
I got nothing. Just shear crazy I suppose.
ANYWAY enough chattering about when I have and haven’t ordered sliders in the past. These are GORGEOUS little nuggets of love on a fluffy sweet roll that will have you and your family slapping each other out of happiness. Flavor? Big time. Pair the sliders with your favorite summer side dish and you’ll be set!
Oh, and don’t get me started on the mashed avocado with a sprinkle of salt. I die.
OLD BAY SALMON CAKE SLIDERS
- 2 cups cooked flaked salmon
- 1/4 cup finely chopped carrot
- 1/4 cup finely chopped red pepper
- 1/4 cup finely chopped celery
- 1/4 cup breadcrumbs
- 1 whole egg
- 1 Tbsp Old Bay seasoning
- 2 Tbsp olive oil
- 1 package King’s Hawaiian Sweet Rolls
- a mix of toppings: I used lettuce, tomatoes and mashed avocado
Preheat a skillet over medium-low heat. Add the olive oil to the pan and let it get nice and toasty. Meanwhile add all of the other ingredients to a large bowl and mix together using either your hands (which I recommend) or a fork – just don’t mash it all together. You want there to be nice big pieces of salmon all throughout the cakes. Form into 12 small patties. Gently place one layer of the salmon cakes in the hot oil and cook for 3-4 minutes per side; the salmon should already be cooked so you’re really just looking to cook the egg/brown the outside of the cakes. Repeat until all patties are cooked through. Place the cakes on the rolls with your favorite toppings and devour!
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