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Spicy Sweet Potato & Shiitake Sliders

Spicy vegan sliders made from vibrant sweet potatoes

Prep Time15 minsCook Time45 minsTotal Time1 hrDifficultyBeginnerYields12 Servings
 2 Large (500g) Sweet Potatoes, peeled and diced into 4cm chunks
 2 tbsp Coconut Oil
 1 small or 1/2 large Red Onion
 15 g Dried Shiitake Mushrooms
 1 Garlic Clove
 Zest of 1 Lemon
 1 tbsp Tahini
 ½ tsp Chilli Powder
 1 tsp Dried Oregano or 1 tablespoon fresh Oregano
 1 tsp Ground Cumin
 Pinch of Sea Salt and Black Pepper
For The Dressing:
 4 tbsp Coconut Milk Yoghurt
 1 tsp Smoked Paprika
 1 tsp Freshly Squeezed Lemon Juice
 Pinch of Sea Salt and Black Pepper
To Serve:
 100 g Kimchi
 A few pinches of micro herbs or sprouts
 12 firm, crunchy winter lettuce leaves like radicchio or chicory leaves, or use baby gem lettuce leaves
1

Preheat your oven to 200°C/400°F/Gas Mark 6. Place a roasting tin in the oven to
heat up.

2

Peel and dice the sweet potato. Add 1 tbsp coconut oil to the warm roasting tin. Add
the sweet potato and a pinch of salt and pepper. Fold through the oil. Place in the
oven and roast for 20 minutes.

3

While they cook, finely dice the onion. Fold the onion through the roasting sweet potato
once it has cooked for 20 minutes and return to the oven to cook until the onion is tender,
about 10 minutes (so total sweet potato cooking time is approx. 30 minutes).

4

While they both cook, place the shiitake mushrooms in a heat proof dish and
pour enough boiling water over to just cover. Let them steep 10 minutes or until
soft enough to finely chop – discard the mushroom soaking water or save to use in a soup – it makes a great stock base.

5

Finely chop the garlic and add to a large bowl with the lemon zest and all the
remaining slider ingredients. Once the sweet potato and onion are cooked, add them and
the drained/chopped mushrooms. Mash the potato and mix everything together to form
a solid mash that you can then divide into rounded 1 tablespoon balls (about the size
of a walnut).

6

Keep the oven on at 200°C/400°F/Gas Mark 6 and place a baking tray in the oven
to heat up. Place the slider ‘balls’ into the freezer for 10 minutes to firm up as the
baking tray heats – the contrast of cold and hot will help give the sliders a nice crust.

7

Once the sliders have chilled for 10 minutes, get your warmed baking tray out of the
oven and place 1 tbsp coconut oil on it and move it around the tray until it has melted.
Place the sliders on the tray and gently roll them through the oil. Arrange evenly spaced
on the tray and press each one down a little to form a little mini burger. Roast for 15
minutes or until golden.

8

Mix the sauce ingredients together and season to taste. Arrange the lettuce leaves
on a tray. Add a spoon of sauce to each lettuce leaf. Dot each slider with a spoon
of kimchi. Finish with a pinch of micro herbs or sprouts.

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Ingredients

 2 Large (500g) Sweet Potatoes, peeled and diced into 4cm chunks
 2 tbsp Coconut Oil
 1 small or 1/2 large Red Onion
 15 g Dried Shiitake Mushrooms
 1 Garlic Clove
 Zest of 1 Lemon
 1 tbsp Tahini
 ½ tsp Chilli Powder
 1 tsp Dried Oregano or 1 tablespoon fresh Oregano
 1 tsp Ground Cumin
 Pinch of Sea Salt and Black Pepper
For The Dressing:
 4 tbsp Coconut Milk Yoghurt
 1 tsp Smoked Paprika
 1 tsp Freshly Squeezed Lemon Juice
 Pinch of Sea Salt and Black Pepper
To Serve:
 100 g Kimchi
 A few pinches of micro herbs or sprouts
 12 firm, crunchy winter lettuce leaves like radicchio or chicory leaves, or use baby gem lettuce leaves

Directions

1

Preheat your oven to 200°C/400°F/Gas Mark 6. Place a roasting tin in the oven to
heat up.

2

Peel and dice the sweet potato. Add 1 tbsp coconut oil to the warm roasting tin. Add
the sweet potato and a pinch of salt and pepper. Fold through the oil. Place in the
oven and roast for 20 minutes.

3

While they cook, finely dice the onion. Fold the onion through the roasting sweet potato
once it has cooked for 20 minutes and return to the oven to cook until the onion is tender,
about 10 minutes (so total sweet potato cooking time is approx. 30 minutes).

4

While they both cook, place the shiitake mushrooms in a heat proof dish and
pour enough boiling water over to just cover. Let them steep 10 minutes or until
soft enough to finely chop – discard the mushroom soaking water or save to use in a soup – it makes a great stock base.

5

Finely chop the garlic and add to a large bowl with the lemon zest and all the
remaining slider ingredients. Once the sweet potato and onion are cooked, add them and
the drained/chopped mushrooms. Mash the potato and mix everything together to form
a solid mash that you can then divide into rounded 1 tablespoon balls (about the size
of a walnut).

6

Keep the oven on at 200°C/400°F/Gas Mark 6 and place a baking tray in the oven
to heat up. Place the slider ‘balls’ into the freezer for 10 minutes to firm up as the
baking tray heats – the contrast of cold and hot will help give the sliders a nice crust.

7

Once the sliders have chilled for 10 minutes, get your warmed baking tray out of the
oven and place 1 tbsp coconut oil on it and move it around the tray until it has melted.
Place the sliders on the tray and gently roll them through the oil. Arrange evenly spaced
on the tray and press each one down a little to form a little mini burger. Roast for 15
minutes or until golden.

8

Mix the sauce ingredients together and season to taste. Arrange the lettuce leaves
on a tray. Add a spoon of sauce to each lettuce leaf. Dot each slider with a spoon
of kimchi. Finish with a pinch of micro herbs or sprouts.

Spicy Sweet Potato & Shiitake Sliders

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