Sleigh Bell Sliders
Classification
NSW: EVERYDAY ACT: AMBER
Ingredients
Method
Place all patty ingredients except canola oil spray in a large bowl and mix well.
Divide the mixture into 20 even balls (it’s a good idea to weigh one at the start so you know the correct size – they should be approximately 70-80g each).
Shape each ball into a patty and, if you have time, allow them to set in the fridge for an hour.
Just before you’re ready to cook, use your thumb to place an indent in the middle of each patty. This will stop it shrinking up into a ball during cooking.
Spray a hot frying pan with canola oil spray and cook patties on medium heat for 5 minutes, before turning over and cooking for a further 5 minutes.
Place baby spinach inside each roll, then top with a patty, followed by tomato sauce, then cheese.
To create the nose, use hommus as ‘glue’ to stick a tomato half on the top of each roll towards the front edge.
Again, using hommus as ‘glue’, stick two sliced black olives onto each roll above the nose to create the eyes.
On the top half of each roll, use a small knife to cut two slits towards the back to make a space for the antlers.
Place half a breadstick into each hole created for the antlers.
Tip
- Patties can be wrapped individually and frozen until needed.
Ingredients
Directions
Place all patty ingredients except canola oil spray in a large bowl and mix well.
Divide the mixture into 20 even balls (it’s a good idea to weigh one at the start so you know the correct size – they should be approximately 70-80g each).
Shape each ball into a patty and, if you have time, allow them to set in the fridge for an hour.
Just before you’re ready to cook, use your thumb to place an indent in the middle of each patty. This will stop it shrinking up into a ball during cooking.
Spray a hot frying pan with canola oil spray and cook patties on medium heat for 5 minutes, before turning over and cooking for a further 5 minutes.
Place baby spinach inside each roll, then top with a patty, followed by tomato sauce, then cheese.
To create the nose, use hommus as ‘glue’ to stick a tomato half on the top of each roll towards the front edge.
Again, using hommus as ‘glue’, stick two sliced black olives onto each roll above the nose to create the eyes.
On the top half of each roll, use a small knife to cut two slits towards the back to make a space for the antlers.
Place half a breadstick into each hole created for the antlers.
