Shuchi Mittal makes an easy, low-fat answer to veggie sliders.
By Shuchi Mittal
Everyone loves sliders. The ingenious child of a burger, the faithful companion for game night.
But given that I don’t eat pork or beef, my choice in sliders has been rather limited – not to mention disappointing. Save a rare few places that serve chicken sliders, I have come across close to zero options for anyone wanting a vegetarian slider. If there can be a veg burger, then why not a slider?
So in my quest to quench this craving, I decided to devise a patty that would work in a bun. There are several ways to make a vegetarian patty, most common being potato or mixed vegetables, but that’s boring. I went with lentils & eggplant. Healthier, almost oil free, and rather easy and quick, these also worked very well as appetizers. In fact, we ate most of them before the sliders were put together!
Hopefully the buns would let this one ‘slide’ by.
- 1 medium eggplant
- 1 cup green lentils, boiled (with liquid removed)
- ½ cup red pepper, finely chopped
- ½ onion, finely chopped
- 2 cloves of garlic, crushed
- 1 teaspoon cumin powder
- 1 tablespoon coriander powder
- ½ teaspoon curry powder
- 4 tablespoons rolled oats
- 2 tablespoons olive oil
- Salt & chili to taste
- Roast the eggplant on a stove or oven (400 degree F for 20-25 minutes) till it collapses and the skin can be easily removed. Remove the skin and seeds, mash the eggplant and keep aside to cool.
- Heat a teaspoon of the oil in a non-stick pan. Stir-fry all the ingredients, except the oats, for a few minutes till they are well mixed. You could also put them in a blender, but I am a fan of texture so I prefer not to. Remove from heat and cool completely.
- Once cooled, mix in the rolled oats and form 6-8 circles with your hands - approx 2 inches in diameter. Pan-fry them in a non-stick pan with the remaining oil, till they are evenly browned on both sides.
- Use as patties for healthy veg sliders, or as an appetizer on their own!
- For an oil free version, simply mix all the ingredients and bake the fritters for 25-30 minutes in a pre-heated oven at 375 degree F. Make sure you turn them once in between so they brown evenly.
Shuchi cooks with the heart of a poet. Banker turned chef, she runs the 29. Private Kitchen in NYC focusing on social tasting events, dining experiences and small-scale private events. Using simple & wholesome ingredients, she likes to re-invent homemade Indian flavors into modern tapas & small plates. Her dream? To cook, feed, write, and eventually open her own communal dining cafe - with a published recipe book on the stands.