Sweet Potato Rosti Garden Sliders

  Photography by  Elisa Watson  for  Nourish Magazine  Mar/April 2014.

Photography by Elisa Watson for Nourish Magazine Mar/April 2014.

This is another recipe from my contribution to the Mar/April 2014 Easter Special issue of Nourish Magazine. This is probably one of my favourite canapés or snacks to serve up when I have people over. They are gone in two bites, they are are easy to eat, they are non messy like their big burger counterparts and they are SO tasty!! I absolutely love making these and presenting them. They have such a wow-factor to them and will just blow your guests, family or friends minds! And a little tip, even the meat eaters will love this vegan burger*! I hope you like these little treats as much as I do! For the rest of my Nourish Magazine Easter recipes, you can find it in Coles, Woolworths and news agencies across Australia. It is also available for download on the iTunes newsstand.

*just make sure you swap the egg for a flax egg in order to make it vegan!


Ingredients
For the potato rosti
1 medium sweet potato
2 cloves crushed garlic
1/4 cup buckwheat flour
1 egg or flax egg
1 tsp cumin
pinch salt
pinch pepper

For the buns
20 button mushrooms
1 tbsp toasted sesame seeds
2 tbsp coconut oil

For the red onion relish
1 red onion
2 tbsp maple syrup
1 tbsp rice bran oil

Extras
Baby spinach
Mayo or hummus

Method
Grate the sweet potato and place in a bowl with the remaining ingredients. Mix until combined.

Roll into 1 tbsp balls and flatten out gently with your hand. Place into an oiled fry pan and gently fry until cooked on each side. These can also be cooked on a lined baking tray in the oven for 20 minutes at 180 degrees.

Whilst the patties are cooking, slice the red onion and cook in a fry pan with the oil and maple syrup until translucent and sweet. Place to the side.

In another frying pan, melt the coconut oil and add in your button mushrooms. Cook on each side until the mushrooms are tender.

To build a slider, place one mushroom cup face down on a plate, add 2-3 baby spinach leaves, a miniature sweet potato rosti and a tsp of the onion. Place the second mushroom cup on top and sprinkle with toasted sesame seeds. Serve and enjoy!!

Kate Bradley1 Comment