Post Shredded Wheat Salmon Sliders with Fresh Beet Slaw

5 min

25 min

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.