alive logo

Spicy Chipotle Veggie Sliders

Makes 20 sliders


    Spicy Chipotle Veggie Sliders

    These tasty bites are the perfect antidote to a fussy eater with a small appetite. Our Veggie Sliders are packed so full of flavour and heat they’ll make taste buds pop! And don’t forget to add your favourite toppings for added eye and flavour appeal.


    Spicy Chipotle Veggie Sliders


    • 1/2 cup (125 mL) raw millet or red quinoa
    • 1 cup (250 mL) water
    • 1 garlic clove, smashed and minced
    • 2 tsp (10 mL) minced fresh oregano, divided
    • 14 oz (398 mL) can white navy beans, rinsed and drained
    • 1 small organic egg, whisked
    • 1/2 cup (125 mL) frozen corn niblets, thawed and drained
    • 1/2 red bell pepper, finely diced
    • 1/4 red onion, finely diced
    • Zest from 1/2 lemon
    • 1/4 cup (60 mL) coarse oat flour
    • 1 tsp (5 mL) smoked paprika
    • 1/2 tsp (2 mL) ground chipotle pepper
    • 1/2 tsp (2 mL) sea salt
    • 8 mini brioche buns (optional)
    • Toppings (optional): sliced cherry tomatoes, smashed avocado, butter lettuce, hummus, hot sauce, flaked salt, and/or mayonnaise


    Per serving:

    • calories51
    • protein2g
    • fat1g
      • saturated fat0g
      • trans fat0g
    • carbohydrates9g
      • sugars0g
      • fibre2g
    • sodium104mg



    In small, dry saucepan, toast raw millet or quinoa over medium heat for 2 minutes, until it becomes aromatic. Stir often. Be careful not to let it burn. Slowly add water, being careful not to let it sputter. Stir in garlic and half the oregano. Cover, reduce heat, and simmer for 15 minutes. Add a splash more water if millet begins to stick. Avoid stirring too much or it will become mushy. After 15 minutes, remove from heat and set aside, covered, for another 10 minutes.

    While millet cooks, prepare remaining patty ingredients.

    In large bowl, place 3/4 of the drained white beans, reserving the remaining 1/4. Mash with fork until almost creamy but still a little chunky. Add remaining patty ingredients plus remaining oregano. Stir together until lightly mixed. Then add cooked millet and fold together. You might need to use your hands. When all ingredients are evenly mixed, add remaining 1/4 white beans and gently fold in. You want mixture to be chunky with whole beans in the mix. Add more spices, salt, and pepper to taste, if you wish.

    Line baking sheet with parchment. To shape sliders, use 1/4 cup (60 mL) measure to divide mixture into 20 evenly sized balls. Roll in your palms and then slightly flatten into patties about 2 in (5 cm) diameter and 1/2 in (1.25 cm) thick. Overwrap with foil or plastic and refrigerate (or freeze) until ready to bake or fry.

    When ready to cook, thaw patties, if frozen. Preheat oven to 375 F (190 C). Once fully thawed at room temperature, bake in preheated oven for 30 minutes, flipping patties halfway through baking.

    Alternatively, pan fry by heating 1 Tbsp (15 mL) olive oil in large frying pan and cooking patties over medium heat for 5 minutes per side.

    Serve on mini buns with optional toppings. They are delicious with an arugula chopped salad on the side.

    Tip: leftovers can easily be frozen and reheated for another meal. Tuck into a pita with crisp lettuce and serve with tzatziki sauce for a Greek twist.



    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.