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Sliders are everything you love about a burger only in a miniaturized version. What’s not to love. This recipe for Sweet Potato Rosti Garden Sliders is taking it to the next level, Vegan style. At the center of these sliders is our delicious sweet potato rosti, seasoned to perfection with a crispy exterior and warm, savory interior. We then top it with a delightful dollop of creamy and tangy coleslaw to kick the flavors up a notch if that wasn't enough. All this goodness served up on one of your favorite buns, and you’re good to go for a delicious vegan treat fit to share with friends and family.
- 6 ounces Cabbage - shredded
- 3 ounces Carrot grated
- 2-3 tablespoons Vegan Mayonnaise
- 1 teaspoon Pickle Relish
- ½ teaspoon Brown Sugar
- Salt and Black pepper to taste
- 2 tablespoons Olive Oil
- 1 ounce Garlic minced
- 60 grams Chickpea Flour
- 1 Tablespoon Arrowroot Starch
- 1 teaspoon Onion Powder
- 1 teaspoon Cumin
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 6-8 Slider Buns toasted
Place all the ingredients into a large bowl, mix to incorporate, then season with salt and black pepper to taste.
Using a box grater or food processor, shred the sweet potato and use a kitchen towel to wring out as much water as possible, then remove it to a large bowl.
Mix the remaining ingredients with the sweet potato and shape into patties 6-8.
Using a large skillet add the oil and place on medium heat then once the oil is hot add the patties to the pan and cook on each side for 3-5 minutes or until the outside is crisp.
Remove the patties to the toasted buns, top with the coleslaw, and enjoy.
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