Post Shredded Wheat Salmon Sliders with Fresh Beet Slaw

Post Shredded Wheat Salmon Sliders with Fresh Beet Slaw on a black plate.
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Made With:

Prep Time Icon

Prep Time:

5 min

Cook Time Icon

Total Time:

25 min

Servings Icon


8 Servings


For the salmon mini-burgers:

  • 1 cup Post Spoon Size Original Shredded Wheat Cereal
  • 227 g skinless salmon fillet, cut into rough 1″ cubes
  • 2 Tbsp. minced red onion1 Tbsp. finely grated lemon zest
  • 1 egg
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 8 soft slider buns or dinner rolls, split and lightly toasted

For the dill feta sauce

  • ¼ cup 2% MF fat plain Greek-style yogurt
  • 2 Tbsp. crumbled feta cheese
  • 1 Tbsp. minced fresh dill (or 1 tsp. dried)

For the fresh beet slaw:

  • 2 medium raw beets, trimmed, peeled, and grated to yield about ½ cup
  • 1 tsp. olive oil
  • 1 tsp. freshly-squeezed lemon juice
  • Pinch of salt

To serve:

  • 1 Tbsp. olive oil


  1. Pulse the Post Spoon Size Original Shredded Wheat Cereal in a food processor until coarsely ground, then transfer to a large mixing bowl. Add the salmon cubes to the food processor and pulse until coarsely ground, about 5 or 6 pulses. Transfer to the mixing bowl with the Shredded Wheat. Add red onion, lemon zest, egg, salt and pepper and gently mix until well combined. Form into 8 golf ball-sized portions and refrigerate, covered, for at least 15 minutes or up to overnight.
  2. Stir together the yogurt, feta and dill in a small bowl. Set aside.
  3. Toss together grated beets, 1 tsp. olive oil, lemon juice and salt in a separate bowl. Set aside.
  4. To serve, heat a 12-inch non-stick skillet over medium heat. Add the Tbsp. of olive oil, and then add the salmon mini burgers to the pan, pressing down as you add them to form bun-sized patties. Cook for 2 minutes on each side.
  5. Spread a heaping tsp. of dill feta sauce on the bottom half of each bun. Top with a salmon mini-burger, and then a Tbsp. of the beet slaw. Add the top half of each bun, and serve immediately.