sweet potato sliders
  Sweet Potato Sliders
Looking for a delicious vegetarian slider recipe for your next party? Try Amrita Rana's recipe.
Cook Time: 40 minutes

Difficulty: Medium
Serves: 4 people


For the slider:

4 slider buns
Microgreens of your choice
1 tsp oil
2 onions, sliced thinly
Dash of balsamic vinegar
Pinch of brown sugar
2 tbsp thick yoghurt
Dash of mustard
Arqa salt & pepper
1 tsp powdered sugar
Pinch of mixed dried herbs
Juice & zest of half a lemon
1 fresh green/red chilli, crushed

For the patty
2 medium size sweet potatoes, boiled, peeled and diced
1 potato, boiled, peeled and diced
2 tsp oil
3-4 garlic cloves, crushed
1 tsp Worcestershire sauce
1 tsp hot sauce
Pinch of Arqa chilli flakes
1 sprig rosemary
Juice of a lemon
Arqa salt & black pepper to taste



All ingredients available at Foodhall stores


For the slider:

  1. Whisk the yoghurt with mustard, salt, sugar, pepper, herbs, lemon juice and zest and chillies till it’s all well combined. Refrigerate until you are ready to assemble the sliders.
  2. Heat the oil in a pan. Throw in the onions and cook on low flame for 3-4 mins or until they turn translucent. Add the brown sugar and balsamic vinegar and cook on high flame for a minute or two until they are nicely caramelized. Remove from the flame and set aside.

For the patty:

  1. Combine the patty ingredients – sweet potatoes, potato, garlic, Worcestershire sauce, hot sauce, chilli flakes, rosemary, lemon juice and salt-pepper in a mixing bowl. Divide the mixture further into four small patties.
  2. Heat oil in a pan and shallow fry the patties on both the side till they take on some color and get crisp on the outside.

To assemble: 

  1. Cut the slider buns in two halves. Toast it lightly on a pan. Spread the yoghurt dip on bottom half of the slider bun. Place the patty, top it with caramelized onions and the microgreens. Drizzle extra yogurt sauce if you like and finally top it with the top half of the bun and serve.