Vegetable sliders are our family’s go-to snack item when we wish to eat light or want to enjoy a simple yet tasty meal. One of the occasions is IPL season when my husband loves to enjoy these with his favourite drink. Though it is very easy to assemble if we choose to use store-bought buns and cutlets, I love preparing it from scratch for him. It demands quite an effort and preparation, but that is what cooking is all about – expressing love through food. So here is my recipe for VEGGIE SLIDERS.
Ingredients
- For the Slider Buns
- 500 gm Flour
- 25 gm Sugar
- 10 gm Tata Salt
- 14 gm Gloripan Yeast
- 30 ml Di Sano Extra Light Olive Oil
- Milk for Brushing
- For the Coleslaw Salad
- 200 gm Shredded Cabbage
- 50 gm Shredded Carrots
- 1/2 Tsp Keya Red Chilli Flakes
- 1 Tsp Keya Oregano
- 2 Tbsp Veeba Mayonnaise
- Tata Salt to Taste
- For the Vegetable Cutlets
- 6 Boiled Potato, Mashed
- 1 Cup Safal Frozen Green Peas, Boiled
- 150 gm Carrots, Diced
- 100 gm Beans, Chopped & Blanched
- 1 Tsp Keya Red Chilli Flakes
- Tata Salt to Taste
- 1/2 Tsp Eastern Black Pepper Powder
- 1 Tbsp Brown & Polson Cornflour
- 2 Tbsp Refined Flour
- Refined Flour, Milk and Breadcrumbs for Crumbing
- Saffola Rice Bran Oil for Deep Frying
- For the Assembly
- 2 Tomatoes, Sliced
- 2 -3 American Garden Jalapenos, Sliced
- 5 – 6 American Garden Green Olives
Preparation
Prep: 120 minutes
Cooking: 60 minutes
- For Slider buns – In a mixing bowl, mix yeast and sugar in warm water. Let it bloom for 10 minutes.
- Meanwhile, sift the flour and add salt to it. Add the yeast mixture when it has bloomed.
- Knead into a soft dough using oil and water whenever required.
- Proof the dough for an hour or until doubled. Punch the dough and portion into 6 equal-sized balls. Line them in a baking tray and proof again for 30 mins. Brush with milk and bake at 180°C for 25 – 30 mins.
- Once done, remove from oven and cool to room temperature.
- For Coleslaw Salad – In a mixing bowl, mix shredded cabbage and carrots with mayonnaise. Add oregano, red chilli flakes and adjust seasoning. Keep aside for later use.
- For Vegetable Cutlets – Mash all the vegetables together. Add red chilli flakes and adjust seasoning.
- Now add the cornflour and refined flour and mix everything. Portion equally and shape them like a cutlet.
- Now dust each in refined flour, dip in milk and crumb with breadcrumbs. Refrigerate for about 30 mins.
- Deep fry until golden. Keep aside to cool.
- For the Assembly – Cut each bun into halves.
- Spread some coleslaw salad on the bottom half. Line with a slice of tomato. Then place the vegetable cutlet and top with some sliced jalapenos.
- Place the other half of the bun on top and skewer with a green olive. Repeat for all.
- Serve with some hot sauce and your favourite drink on the side.
