The veggie burger I was teasing you with on my Instagram stories. This time with cauliflower, red lentil and chickpeas. All mixed together with hot curry and spices. Paired with coconut cabbage and carrot slaw, and mango/pomegranate salsa. It’s slightly spicy and sweet. Keep in mind that I used dried chickpeas which need to be soaked overnight.
This recipe makes about 20 small sliders.
For the patties:
½ cup of dried chickpeas, soaked in water overnight
½ cup of red lentils
2 cups of vegetable stock
2 cups of grated cauliflower (I used the food processor until it had a rice-like consistency)
1 ½ teaspoon of hot curry powder
1 teaspoon of garlic powder
1 ½ teaspoons of onion powder
1 teaspoon of paprika powder
½ a teaspoon of mustard powder
1 teaspoon of salt
½ teaspoon of ginger powder
1/3 cup of breadcrumbs
1/3 cup of all-purpose flour
For the coating:
¾ cup of breadcrumbs
¾ cup of panko
¾ teaspoon of salt
¾ teaspoon of smoked paprika
For the coconut coleslaw:
4 tablespoons of mayonnaise
2 teaspoons of mustard
Juice of 1 lime
6 tablespoons of coconut milk
1 tablespoon of white vinegar
¾ teaspoon of salt
1 teaspoon of sugar
150grs of shredded carrot
200grs of shredded cabbage
Pinch of cayenne
Pinch of onion powder
For the mango/pomegranate salsa:
1 mango, finely diced
1 medium red onion, finely diced
Juice of 1 lime
1 red chili, finely chopped
1/3 cup of pomegranate seeds
½ a bunch of coriander, chopped
Salt to taste
About 1 cup of vegetable oil
The night before, soak the chickpeas in cold water.
The next day, start by making the coconut coleslaw. Add the mayo, mustard, lime juice, coconut milk, vinegar, salt, sugar, cayenne and onion powder to a large bowl. Mix well and then add the shredded carrot and cabbage. Mix until the cabbage and carrot are well coated in the sauce. Covered it and let it sit in the fridge until ready to serve. It’s best to let it rest in the fridge for at least 1 hour.
To make the mango/pomegranate salsa, just mix all of the ingredients in a medium bowl. Taste for salt and let it sit in the fridge until ready to serve.
To make the patties, first cook the lentils. Place the lentils and vegetable stock in a medium saucepan over medium heat. Cook until soft, stirring from time to time. This will take about 15 minutes. Once they are cooked, turn off the heat and let them dry out in the saucepan for 30 minutes.
Once the 30 minutes are up, place the cooked lentils, drained chickpeas, shredded cauliflower and the rest of the ingredients for the patties in the food processor. Pulse until everything is mixed through.
To make the coating, just mix all of the ingredients in a shallow bowl. Because the patty mixture is quite soft, it’s better to make each patty small. I made each patty with about 1 tablespoon of the mixture. You can make them bigger, just try not to make them too big as they might break while cooking.
Grab about 1 tablespoon of the patty mixture and form it into a ball with your hands. Coat it in the breadcrumb mixture and set it aside. Repeat for all.
Pour the vegetable oil in a large pan over medium heat. Once the oil is hot, cook the patties in batches. Flatten them a bit with the back of a spatula and cook them until evenly golden on both sides. This will only take a few minutes.
Serve the sliders with the coconut coleslaw and mango/pomegranate salsa. Enjoy!
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