Home kitchens

Mini veggie sliders

Name: Mini veggie sliders
Total time: 45 min
Yield: 6 servings
Cuisine: Modern
Ingredients: 12 slider buns burger bun; 2 small boiled and mashed potato; 1/2 cup boiled and mashed green peas; 1 small grated carrot; a little grated beetroot (beet); 1/3 cup powdered rolled oats (porridge oats); 1/2 cup to coat breadcrumbs; 1/2 tsp cumin powder (ground cumin); Salt, to taste; 2 tbsp for the pan cooking oil (vegetable oil); 3 slices quartered processed cheese (american cheese); a few leaves lettuce; 1 thinly sliced tomato; 3 tbsp eggless mayonnaise (eggless mayo); 3 tbsp tomato ketchup (ketchup)

Burgers scaled to the size of the person eating them.

45 minTime

10 gProtein each

mildSpice

Small hands, small burgers2 chapters · 1 min read

Make it your way

Grandma's wayMini buns with crisp vegetable patties, cheese, lettuce and tomato.

The original

346kcalsame

10 gproteinsame

4 gfibresame

45minutessame

Mini veggie sliders.

Per serving, worked out from the ingredient table.

Ingredients

Burger bun12 slider buns

Potato2 small, boiled and mashed

Green peas½ cup, boiled and mashed

Carrot1 small, grated

Beetroot (beet)a little, grated

Rolled oats (porridge oats)⅓ cup, powdered

Breadcrumbs½ cup, to coat

Cumin powder (ground cumin)½ tsp

Saltto taste

Cooking oil (vegetable oil)2 tbsp, for the pan

Processed cheese (american cheese)3 slices, quartered

Lettucea few leaves

Tomato1, thinly sliced

Eggless mayonnaise (eggless mayo)3 tbsp

Tomato ketchup (ketchup)3 tbsp

Method

4 steps

1Mix the potato, peas, carrot, beetroot, oats, cumin and salt. Shape 12 small patties the width of the buns.
2Coat in breadcrumbs and pan fry in the oil over medium heat, 3 minutes a side.
3Lay a cheese square on each hot patty to soften.
4Toast the buns cut side down, spread with mayonnaise and ketchup, and build with lettuce, tomato and a patty.

Serve it like this

Spear each slider with a party pick to hold it together and line them up on a long board.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Home kitchens

Mini veggie sliders

Burgers scaled to the size of the person eating them.

45 minTime

10 gProtein each

mildSpice

Small hands, small burgers2 chapters · 1 min read

Make it your way

Grandma's wayMini buns with crisp vegetable patties, cheese, lettuce and tomato.

The original

346kcalsame

10 gproteinsame

4 gfibresame

45minutessame

Mini veggie sliders.

Per serving, worked out from the ingredient table.

Ingredients

Burger bun12 slider buns

Potato2 small, boiled and mashed

Green peas½ cup, boiled and mashed

Carrot1 small, grated

Beetroot (beet)a little, grated

Rolled oats (porridge oats)⅓ cup, powdered

Breadcrumbs½ cup, to coat

Cumin powder (ground cumin)½ tsp

Saltto taste

Cooking oil (vegetable oil)2 tbsp, for the pan

Processed cheese (american cheese)3 slices, quartered

Lettucea few leaves

Tomato1, thinly sliced

Eggless mayonnaise (eggless mayo)3 tbsp

Tomato ketchup (ketchup)3 tbsp

Method

4 steps

1Mix the potato, peas, carrot, beetroot, oats, cumin and salt. Shape 12 small patties the width of the buns.
2Coat in breadcrumbs and pan fry in the oil over medium heat, 3 minutes a side.
3Lay a cheese square on each hot patty to soften.
4Toast the buns cut side down, spread with mayonnaise and ketchup, and build with lettuce, tomato and a patty.

Serve it like this

Spear each slider with a party pick to hold it together and line them up on a long board.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mini veggie sliders

Make it your way

Ingredients

Method

Mini veggie sliders

Make it your way

Ingredients

Method

Make it a meal