Mini Veggie Sliders

Mini Veggie Sliders served on a wooden boards with spiral cut vegetables and sweet chilli dipping sauce
  • 4 servings
  • 1 hour to prepare
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  • For the sliders
  • 200g cooked quinoa
  • 150g tofu, crumbled
  • 150g courgette, grated
  • 150g carrot, grated
  • 10g coriander leaves, chopped
  • 2 eggs, beaten
  • Salt & pepper
  • To Coat
  • 50g sesame seeds
  • 50g poppy seeds
  • 50g pumpkin seeds
  • 50g sunflower seeds
  • 50g flour
  • 2 eggs, beaten
  • To Serve
  • Spiralized courgette and carrot
  • Coriander leaves
  • Sweet chilli sauce


  1. Pre-heat the oven to 180C (fan)/400°F/gas mark 6.
  2. Place all of the ingredients for the sliders into a bowl. Mix well to evenly combine and season. Place the mix in the fridge to chill for 10 minutes.
  3. Remove the bowl from the fridge. Line 2 baking trays with baking paper and divide the mix into 16 mini sliders. Shape each slider and place on the lined trays. Chill for 10 minutes.
  4. Bake the sliders in the pre-heated oven for 15 minutes. Remove and allow to stand for 5 minutes before coating.
  5. For the coating, mix the seeds together in a small bowl.
  6. Place the flour and egg in separate bowls. Dip the par cooked sliders first in the flour, next the egg and finally in the seeds to coat.
  7. Place the sliders back onto the baking tray and return to the oven for a further 15-18 minutes.
  8. Place the sliders on a serving platter and garnish each slider with spiralized carrot and courgette, a drizzle of sweet chili sauce and coriander leaves.

Chefs Tip
When coating your sliders try and use one hand for the dry flour and seeds and your other hand for the wet egg mix to save coating your hands in seeds!