Name: Brussels Sprout, Chestnut & Avocado Sliders
Prep time: 1 h
Cook time: 45 min
Yield: 16
Ingredients: INGREDIENTS; For the brioche; 150ml/¼pt soya milk, plus extra for brushing; 150gml/¼pt water; 2 tsp dry active yeast; 500g/1lb 2oz strong flour, plus extra for dusting; 2 tsp salt; 75g/3oz sugar; 100g/4oz plant-based butter, softened; 2 tsp mixed sesame seeds; For the Brussels sprout & chestnut patties; 350g/12oz chickpeas, drained and rinsed; 2 tbsp olive oil; 2 tsp baking powder; A pinch of cumin powder; Zest of 1 lemon and juice of ½ lemon; 1 large onion, peeled, diced and sautéed until soft in olive oil; 1 clove garlic, peeled and finely chopped; 1 bunch mint, leaves only, chopped; 1 tbsp chopped fresh parsley; Salt and freshly ground black pepper; 75g/3oz all-purpose flour or chestnut flour; 75g/3oz gram flour; 125g/4½oz sliced and blanched Brussels sprouts; 100g/4oz sliced cooked chestnuts; 100ml/4fl oz vegetable oil; For the slaw; 300g/11oz sliced Brussels sprouts; 300g/11oz julienne carrots; 50-100ml/2-4fl oz vegan mayonnaise

VMG Recipes