Sometimes you need a burger in your life, and sometimes you crave veggies. These little nuggets satisfy the best of both worlds! Filled with yams, peanuts and chickpeas, flavoured with loads of fresh ginger, lime and herbs, these sliders will fill you up but do not send you into a meat-filled coma. Also, they are high in protein and good carbs, which makes them great for fuelling up before a big climbing or cycling day.
Everything gets chopped in a food processor and mixed in a big bowl, so your dishwasher (aka Your Husband) will thank you for this one.
Take a golf-ball-sized portion of the mixture and flatten into a small patty, place on a parchment-lined tray and bake at 350°F.
Then build the sliders! I put a smear of homemade peanut butter on each because (a) I (we) love the stuff, and (b) it helps keep the toppings stuck to the patty!
I’ve been trying to perfect my slider-bun recipe, and on the weekend I made a winner batch (I’ll post the recipe, if people are interested). We used these buns for the sliders and they worked really well!
The patties freeze really well and are just as tasty eaten on their own, or broken up into a salad.
- Serves: 12 patties
- Serving size: 1 pattie
- Calories: 140
- Fat: 5.1 g
- Saturated fat: 0.7 g
- Carbohydrates: 21 g
- Sugar: 2.1 g
- Sodium: 339.5 mg
- Fiber: 5 g
- Protein: 6.3 g
- Cholesterol: 15.5 mg
- 1 small yam (~2 cups, grated)
- 1 can (398 ml) chickpeas, drained and well-rinsed
- ¾ cup oat bran (or oat flour or whizzed-up oats)
- ½ cup raw, unsalted peanuts
- 1 3-inch piece fresh ginger, grated
- 1 - 2 cloves garlic, minced
- 1 lime, juice + zest
- 1 tsp ground coriander
- 1 tsp sea salt
- 1 tbsp tamari or low-sodium soy sauce
- ½ tsp toasted sesame oil
- 1 handful of fresh parsley
- 2 tbsp fresh basil
- 1 egg
- A food processor does make this process easier, but is not necessary. In a food processor fitted with the fine-grate blade, grate the yam and place about 2 cups of it into a large bowl.
- Replace the grating blade with the s-blade. Place the ginger, garlic and peanuts in the food processor and blend until finely chopped. Transfer this to the yam bowl.
- Place the chickpeas, parsley, basil, lime + zest, coriander, salt, tamari and sesame oil in the processor and pulse until the chickpeas are almost smooth. Add the oat bran and egg, pulse until combined. Transfer this to the yam bowl.
- Mix everything together until well combined. Then form golf-ball-sized pieces of the mixture and flatten into a patty shape (about ½-inch high); place them on a parchment-lined tray.
- Bake in the oven, pre-heated to 350°F, for 20 minutes. Flip the patties and bake for another 15 - 17 minutes, or until both sides are brown.
- Cool slightly on a wire rack before building your sliders.