Curried mixed sliders
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 121.1
- Total Fat: 6.3 g
- Cholesterol: 31.6 mg
- Sodium: 123.2 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 1.5 g
- Protein: 9.6 g
View full nutritional breakdown of Curried mixed sliders calories by ingredient
Introduction
These sliders have a mixture of savory meat and healthy grains & beans. I typically have one or two on brown rice with a bit of soy sauce for my lunch. EASY TO FREEZE! A little bit of work on a Sunday makes it easy to grab lunch before you head out in the morning.Feel free to use different spice mixtures, I've used Curry, Garam Masala (another indian spice) and salt free chili powder... each of which adds a slightly different taste These sliders have a mixture of savory meat and healthy grains & beans. I typically have one or two on brown rice with a bit of soy sauce for my lunch. EASY TO FREEZE! A little bit of work on a Sunday makes it easy to grab lunch before you head out in the morning.
Feel free to use different spice mixtures, I've used Curry, Garam Masala (another indian spice) and salt free chili powder... each of which adds a slightly different taste
Number of Servings: 16
Ingredients
-
1/2 # lean ground beef
1/2 # ground turkey (sub turkey breast to reduce fat)
1 cup Tempeh - half a package.
3/4 cup mashed pinto beans - I make these myself and mash w/ a potato masher.
1/2 cup oatmeal - ground in food processor/blender
1 Tbsp Flax seed - ground with oatmeal
1 egg - lightly beaten
1 cup milk
1 Tbsp olive oil
1 cup onions - chopped
1/2 cup bell peppers - chopped
3 cloves garlic - minced or grated
1 Tbsp sweet curry powder (Penzey's is good)
Salt to taste (1 tsp used in calculation)
Directions
Preheat oven to 375 F. Use 1 medium non-stick pan, 1 large baking sheet lined with parchment (or greased) and 1 large mixing bowl
Step 1: In medium non-stick pan - saute onion and bell pepper in olive oil on med/low heat until most of the liquid is cooked out: 7-10 minutes. Add garlic and saute quickly just until fragrant, 30-60 seconds. Set aside to cool completely.
Step 2: While onion is cooking, combine Tempeh, mashed beans, ground oatmeal & flax (note), egg, milk, curry and salt. Thoroughly mix until well combined. I use my hands for this, but it is pretty gooey, you may prefer a large mixing spoon.
Step 3: Add onion mixture and meat to bean/tempeh mix, combine quickly. Meat, especially lean meats, can become very tough if over mixed so combine the meat as quickly as you can with the least amount of mixing.
Step 4: Form into slider sized patties using approximately 2 Tbsp of mixture per patty. Should make about 16 servings. Place on parchment lined baking sheet. May need to use two pans or work in batches. Bake for 12-15 minutes per batch. Internal temperature should reach 165 F.
Step 5: Remove from oven and cool 5 minutes on pan before removing. I wrap each slider individually in saran wrap and store in a large bag in the freezer.
To thaw remove from freezer and microwave on 30% power for 2.5 minutes or place in refrigerator overnight, meat will thaw by lunchtime.
Note: Ground oatmeal & flax seed mixture - the oatmeal need not be ground, I ground it so that the texture would be more smooth. However, in order to absorb the goodness from flax seeds they need to be ground (or thoroughly chewed) because the hulls are so impervious to digestion. You may purchase flax seed meal pre-ground, but it will go bad quickly so only buy as much as you will use, or freeze the remainder.
Serving Size: makes 16 slider (approx. 2 Tbsp each)
Number of Servings: 16
Recipe submitted by SparkPeople user ALEXISMICHELLE.
Step 1: In medium non-stick pan - saute onion and bell pepper in olive oil on med/low heat until most of the liquid is cooked out: 7-10 minutes. Add garlic and saute quickly just until fragrant, 30-60 seconds. Set aside to cool completely.
Step 2: While onion is cooking, combine Tempeh, mashed beans, ground oatmeal & flax (note), egg, milk, curry and salt. Thoroughly mix until well combined. I use my hands for this, but it is pretty gooey, you may prefer a large mixing spoon.
Step 3: Add onion mixture and meat to bean/tempeh mix, combine quickly. Meat, especially lean meats, can become very tough if over mixed so combine the meat as quickly as you can with the least amount of mixing.
Step 4: Form into slider sized patties using approximately 2 Tbsp of mixture per patty. Should make about 16 servings. Place on parchment lined baking sheet. May need to use two pans or work in batches. Bake for 12-15 minutes per batch. Internal temperature should reach 165 F.
Step 5: Remove from oven and cool 5 minutes on pan before removing. I wrap each slider individually in saran wrap and store in a large bag in the freezer.
To thaw remove from freezer and microwave on 30% power for 2.5 minutes or place in refrigerator overnight, meat will thaw by lunchtime.
Note: Ground oatmeal & flax seed mixture - the oatmeal need not be ground, I ground it so that the texture would be more smooth. However, in order to absorb the goodness from flax seeds they need to be ground (or thoroughly chewed) because the hulls are so impervious to digestion. You may purchase flax seed meal pre-ground, but it will go bad quickly so only buy as much as you will use, or freeze the remainder.
Serving Size: makes 16 slider (approx. 2 Tbsp each)
Number of Servings: 16
Recipe submitted by SparkPeople user ALEXISMICHELLE.