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Ingredients
Aubergine Relish
- 2 aubergines (approx. 800 g), cut in cubes (2 cm)
- 2 Tbsp sea salt, for sprinkling
- 2 celery stalks, cut in pieces (4 cm)
- 3 plum tomatoes, cut in pieces (4 cm)
- 1 brown onion (approx. 150 g), cut in halves
- 120 g olive oil
- 70 g red wine vinegar
- 2 Tbsp raw sugar
- 2 Tbsp tomato purée
- 2 Tbsp raisins
- 2 Tbsp pine nuts
- 2 Tbsp pickled capers
- 12 green olives, pitted, 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 in halves
- 500 g ricotta cheese
- 100 - 150 g fresh breadcrumbs, plus extra for coating
- 1 sprig fresh flat-leaf parsley, leaves only
- 3 eggs
- 2 pinches fine 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 in pieces (4 cm)
- 1 garlic clove
- 1 leek, white part only (approx. 100 g), cut in pieces
- 2 tsp unsalted butter, plus extra for frying
- 2 tsp tamari
- ¾ tsp fine sea salt
- 1 pinch ground black pepper
- 1 egg
- ¼ tsp dried chilli flakes
- 120 g plain flour
- fresh breadcrumbs, for coating
Assembly
- 10 slider buns, for serving
- rocket leaves, for serving
- feta cheese, goats' milk, for serving
- Nutrition
- per 1 portion
- Calories
- 2364 kJ / 576 kcal
- Protein
- 18 g
- Carbohydrates
- 47 g
- Fat
- 31 g
- Fibre
- 7 g
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