Curried Cauliflower, Lentil & Chickpea Sliders with Coconut Coleslaw and Mango/Pomegranate Salsa

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.

Ingredients:

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 egg

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

Extra:

About 1 cup of vegetable oil

Slider buns

 

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!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

 

Buffalo Chicken Sliders with Gorgonzola – Greek Yogurt Sauce

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A bottle of Frank’s Buffalo wings sauce from my pantry was calling my name. So I made these slicers with a blue cheese sauce. This sauce is a bit lighter because I used Greek yogurt instead of mayo. Perfect to share, or not!

This recipe makes 12 sliders.

Ingredients:

For the patties:

450gr of minced chicken

1/3 of a teaspoon of garlic powder

½ teaspoon onion powder

Pinch of celery salt

1 cup f panko

¾ cup of breadcrumbs

1 egg yolk

For the buffalo sauce:

1 bottle of Frank’s Red Hot Buffalo Wings Sauce

1 tablespoon of honey

For the gorgonzola – Greek yogurt sauce:

100grs of gorgonzola, crumbled

Juice of half a lime

2 tablespoons of sour cream

1 cup of Greek yogurt

¼ of a cup of buttermilk

Salt to taste

Pepper to taste

Celery salt to taste

Extras:

Vegetable oil for frying the patties

12 mini buns

Celery sticks

Lamb’s lettuce or any other lettuce of your choice

A simple vinaigrette (optional)

 

To make the Greek yogurt – gorgonzola sauce, whisk the lime juice, sour cream, Greek yogurt and buttermilk in a medium bowl. Then add the gorgonzola, and blend it slightly with an immersion blender. This is just to get rid of big chunks of cheese. Add salt, celery salt and pepper to taste. Keep it in the fridge until ready to serve.

To make the patties, just mix all of the ingredients in a large bowl. Then grab about ¼ of a cup of the chicken mixture and form it into patties.

Pour about 1/3 of a cup of vegetable oil into a large pan, over medium heat. Once the pan is hot, start frying the patties until browned on both sides and cooked through. This will take about 3 minutes per side.

In a medium saucepan, add the buffalo sauce and honey. Mix it well over medium heat. Once the patties are cooked, coat them in this sauce.

I like to serve them with some lamb’s lettuce tossed in a simple vinaigrette, a bit of the gorgonzola sauce on top and some celery sticks on the side.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Burger sliders stuffed with Bacon Jam

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A while ago I saw a recipe for bacon jam on Food52. It just looked too good not to try it out. And OMG is it good.  You can eat it with toast or about anything else (I also like to top a soft boiled egg with it). I decided to stuff some hamburger sliders with it. It’s a nice, salty and sweet surprise to find once you take a bite of what it looks like a normal mini burger.  And now that summer weather is coming our way and BBQ season is starting, this is a nice dish to have in mind for entertaining friends.

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This recipe makes 8 sliders.

Ingredients for the bacon jam:

300gr of smoked bacon slices, diced

2 medium white onions, diced

½ teaspoon of paprika powder

4 cloves of garlic, minced

3 tablespoons of maple syrup

1 tablespoon of brown sugar

¼ cup of apple cider vinegar

¾ cup of Guinness beer

Ingredients for the burger:

500gr of minced beef

1 white onion, grated

2 tablespoons of balsamic vinegar

1 tablespoon of dried oregano

1 teaspoon of olive oil

Salt

Pepper

1 egg yolk

Toppings for the burger:

150gr gorgonzola

2 avocados

Ketchup

 

For the bacon jam:

Cook the bacon pieces in a pan until they are crispy. This will take about 8 minutes. Reserve only 1 tablespoon of the bacon fat to cook the onions.

Cook the onions over medium heat in the bacon fat until they become translucent, about 8 to 10 minutes.  Then add the paprika powder, garlic and maple syrup.  Add the sugar and stir, until it dissolves.  Then add the vinegar and beer.  Bring it to a boil and then reduce the heat to medium. Add the bacon and allow it to simmer for about 15 minutes, until the liquid has started to reduce and thicken.

Turn off the heat and allow it to cool down in the pan.  Once it has cooled down, place it in the blender and blend to your desired consistency. I like it with still a bite to it. You can store it in an airtight container in the fridge for up to a month, even though I doubt it will last that long. It’s too good not to finish it in a few days.

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For the burgers:

Pour the olive oil into a pan over medium heat. Add the grated onions, oregano and balsamic vinegar. Cook until the liquid starts to reduce, about 2 minutes. Add salt and pepper. Set aside.

Place the minced beef in a large bowl. Add salt, pepper and the egg yolk. Then add the onion mixture and mix it well. Form mini burger patties with your hands.  Grab some of the minced meat mixture, make a ball with your hands and then flatten it. Place about one teaspoon of the bacon jam in the middle and then form the meat mixture into a ball again.  Repeat until all your patties are formed. This will make about 8 mini patties.

Pour a bit of olive oil on a pan over medium-high heat. Cook the sliders for about 4 minutes on each side for medium rare, or more time if you prefer them well done.   Serve the patties with the buns and top with some gorgonzola, avocado and ketchup.

I also made the mini hamburger buns from scratch, just click here to check out the recipe.