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Sleigh Bell Sliders

Yields20 Servings

Patties
 1 kg lean beef mince
 3 cloves garlic, crushed
 2 large brown onions, finely chopped
 2 large zucchinis, grated
 1 large carrot, grated
 ½ bunch parsley, chopped
 4 eggs, lightly beaten
 2 cups wholemeal breadcrumbs
 Canola oil spray
Assembly
 2 cups baby spinach
 20 wholemeal rolls, halved
 ¾ cup tomato sauce, reduced-salt
 20 slices cheese, reduced-fat
Decorating
 2 tbsp hommus
 10 cherry tomatoes, halved
  cup sliced black olives
 20 plain, unsalted breadsticks
Patties
1

Place all patty ingredients except canola oil spray in a large bowl and mix well.

2

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).

3

Shape each ball into a patty and, if you have time, allow them to set in the fridge for an hour.

4

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.

5

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.

Assembly
6

Place baby spinach inside each roll, then top with a patty, followed by tomato sauce, then cheese.

Decorating
7

To create the nose, use hommus as ‘glue’ to stick a tomato half on the top of each roll towards the front edge.

8

Again, using hommus as ‘glue’, stick two sliced black olives onto each roll above the nose to create the eyes.

9

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.

10

Place half a breadstick into each hole created for the antlers.

Nutrition Facts

Servings 0

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