Curried Chickpea & Cashew Sliders with Coconut Mint Yogurt

Here is an interesting recipe of Curried Chickpea &Cashew Sliders with Coconut Mint Yogurt. This recipe is so delicious and refreshing at the same time. These sliders goes really well coconut mint yogurt and creates a mouthwatering taste that will make you crave for more.

INGREDIENTS

Ingredients for Curried Chickpea & Cashew Sliders:

- 1 brown onion, finely diced
- 1-2 tbsp olive oil
- 1 tbsp maple syrup or coconut nectar
- 1 tsp crushed garlic
- 1 tsp light miso paste
- 1-2 tsp ground chilli paste 

**(however you can adjust to suit your taste preferences)**
- 1 tsp ground cumin
- 1 tsp good quality curry powder
- 1/2 tsp vegetable boullion powder
- 1/2 tsp onion powder
- 1 tbsp cashew butter 

**(can sub for peanut butter, almond butter or even tahini for nut free)**
- 1x 400g can chickpeas, rinsed and drained
- 1 cup cooked brown rice
- 1 tbsp chickpea (besan) flour
- oil for frying

Ingredients for Coconut Mint Yoghurt:

- 3-4 tbsp coconut yoghurt
- 1 tsp apple cider vinegar
- 1/4 tsp salt
- 1 handful finely chopped mint and coriander leaves

To serve:

- Buns of choice
- Thinly Sliced Avocado, Tomato and Cucumber
- Baby Spinach leaves
- Vegan cheese (optional)

METHOD

1. Fry the onion in olive oil until fragrant. 

2. Add the maple syrup and miso paste, crushed garlic, chilli paste and spices - keep frying over a medium heat until caramelised. Remove from the heat.

3. In a large mixing bowl add the caramelised onion/spices, chickpeas and brown rice. 

4. Mash with a potato masher or quickly pulse in a food processor a few times until almost all of the chickpeas and rice grains have broken down and it begins to bind together.

5. Stir through the cashew butter and chickpea flour and season to taste. 

|Add a little more chickpea flour if the mixture is too wet.|

6. Cover & Chill the mixture for 30 minutes **(or a few hours beforehand if you’d like to prepare it earlier) **

ENJOY