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A crowd-pleasing recipe for vegetarians, these sliders are packed with beans, rice, and nuts. Binding them together is a combination…
In a food processor, combine the beans rice, prune puree, nuts, breadcrumbs, onion, garlic salt and egg. Pulse on and off until all ingredients are finely chopped, being careful not to overblend.
Shape into 3.8 cm [1 1/2-in.] patties and brush both sides with oil. Cook in a large nonstick skillet over medium heat for 5 minutes on each side or until lightly browned.
Serve on toasted buns with lettuce, onion and Prune Ketchup or ketchup.
To make the prune ketchup: Puree 120 ml [1/2 cup] ketchup, 60 ml [1/4 cup] Sunsweet Prune Juice and 6 Sunsweet Prunes in a small blender or food processor until smooth.
120 g / 3/4 cup drained cannellini beans
60 g / 1/2 cup cooked brown rice
35 g / 2 tablespoons Dried Plum Puree or Diced Dried Plums
30 g / 1/4 cup coarsely chopped walnuts
45 g / 1/4 cashews
40 g / 1/4 slivered almonds
15 g / 1/4 panko breadcrumbs
35 g / 1/3 cup chopped onion
1 g / 3/4 teaspoon garlic salt
1 large egg
Olive oil
Mini burger buns, lettuce leaves, sliced red onion, prune ketchup (optional, recipe follows at the end of the instructions)
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