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Ingredients
Eggplant relish
- 2 eggplants (approx. 800 g), cut into cubes (2 cm)
- 2 tbsp sea salt, for sprinkling
- 2 celery stalks, cut into pieces (4 cm)
- 3 plum tomatoes, cut into pieces (4 cm)
- 1 brown onion (approx. 150 g), cut into halves
- 120 g olive oil
- 70 g red wine vinegar
- 2 tbsp raw sugar
- 2 tbsp tomato paste
- 2 tbsp raisins
- 2 tbsp pine nuts
- 2 tbsp pickled capers
- 12 pitted green olives, sliced
- 1 sprig fresh basil, leaves only
- ½ tsp ground black pepper, to taste
Walnut patties
- 100 g walnuts
- 1 brown onion (approx. 150 g), cut into halves
- 500 g ricotta
- fresh breadcrumbs, for coating
- 1 sprig fresh flat-leaf parsley, leaves only
- 3 eggs
- 2 pinches sea salt, to taste
- 2 pinches ground black pepper, to taste
- 1 pinch ground cayenne pepper
- olive oil, for frying
Sweet potato patties
- 1000 g water
- 600 g sweet potato, peeled and cut into pieces (4 cm)
- 1 garlic clove
- 1 leek, white part only (approx. 100 g), cut into pieces
- 2 tsp butter
- 2 tsp tamari
- ¾ tsp sea salt
- 1 pinch ground black pepper
- 1 egg
- ¼ tsp dried chilli flakes
- 120 g plain flour
- fresh breadcrumbs, for coating
- butter, for frying
Assembly
- 10 slider buns, to serve
- rocket, to serve
- goat's milk feta, to serve
- Nutrition
- per 10 portions
- Calories
- 18120.4 kJ / 4314.4 kcal
- Protein
- 108.5 g
- Carbohydrates
- 468.9 g
- Fat
- 208.7 g
- Saturated Fat
- 47.7 g
- Fibre
- 73 g
- Sodium
- 9375.5 mg
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