Meatless Monday with Vegan Potato Fritter Sliders with Chipotle Aioli | Miratel Solutions

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Meatless Monday with Vegan Potato Fritter Sliders with Chipotle Aioli

Welcome to the Miratel blog for another Meatless Monday vegan recipe share. The Meatless Monday pledge aims to reduce meat consumption 15% by eliminating it one day per week to preserve personal and planetary health. Miratel has taken the pledge to support this great initiative, which we have included as part of our CSR business strategies to spread awareness of the impact of food choices on our environment.

The weather is warming up and that leads to thoughts of summer gatherings, barbeques and burgers. Sliders can be a smaller version of a burger that are a fun and easy way to feed a crowd and today we are sharing a delicious vegan recipe for potato fritter sliders with chipotle aioli. What makes them even better is that they can be made ahead of time and “stored in the fridge or freezer. When ready to use, simply defrost (if needed) and bake at 350 degrees in the oven until toasted.” This great recipe comes from Anjali Lalani via One Green Planet, an amazing resource for all things good for the planet.

INGREDIENTS (yields approximately 22-24 patties depending on how you portion them)

  • 2 dozen cracked wheat mini slider buns (or GF bread)
  • 24 slices of tomatoes
  • 24 small pieces of romaine lettuce
  • vegan butter to grill the breadmeatless monday potato fritter slifers chipotle aioli

Chipotle Green Onion Aioli:

  • 3 chipotle pepper with Adobo Sauce (comes in a small can)
  • 4 garlic clove, minced
  • 2 tsp lemon juice (to taste)
  • 1 cup vegan mayo
  • 1 cup additional vegan mayo OR 1/4 cup silken soft tofu
  • 2 tbsp chives (or green onions), finely chopped
  • freshly ground black pepper

For the Potato Filling:

  • 2 large russet potatoes
  • 2 tbsp oil (such as grapeseed oil)
  • 1 teasp mustard seeds
  • ½ teasp asafetida (optional, omit for gluten-free)
  • 16 cloves garlic, finely chopped
  • 1 teasp ginger, finely minced
  • fresh green jalapeno, minced (optional for added spice)
  • 1 teasp fresh lemon juice
  • salt (to taste)
  • ¼ cup cilantro, finely chopped
  • For the Potato Fritter Batter:
  • 1 cup + 2 tbsp chickpea flour (gram flour)
  • ¼ teasp turmeric
  • ½ cup water
  • ½ teasp salt (to taste)
  • pinch baking soda


For the Potato Filling:

  1. Completely cook the potatoes by boiling in water or using a pressure cooker. Peel and mash the potatoes.
  2. Heat the oil in a non-stick pan on medium heat. Add the mustard seeds. When they start to crackle, add the asafetida (if using) and sauté for a few seconds.
  3. Immediately add the minced garlic, ginger, and fresh jalapeno (if using). Sauté for ~30 seconds or until fragrant, mixing frequently.
  4. Add the potatoes, turmeric powder, lemon juice, chopped cilantro, and salt (to taste). Mix well.
  5. Remove from heat and cool completely. During this time, you can prepare the Chipotle aioli .
  6. Divide the potato mixture into ~22-24 portions (~2 tbsp filling each). Shape into round balls and set aside.

To Make the Aioli:

  1. Add all the ingredients, except for the chives, into a blender such as a Vitamix. For the chipotle pepper, scoop one out of the can allowing any Adobo sauce to come with it (~1 tbsp, see notes below).
  2. Blend until completely pureed into a thick and creamy aioli.
  3. Pour the aioli into a bowl. Add the finely chopped chives. Add some freshly ground black pepper to taste. If needed adjust the seasoning with some salt or additional lemon juice (note: I did not need to add any additional salt to my aioli).

To Make The Potato Fritters:

  1. Heat oil in a frying pot on medium to high heat.
  2. Whisk all the ingredients for the batter in a mixing bowl until smooth.
  3. Once the oil is hot enough (To check this, drip a little of the batter into the hot oil. If the oil is hot enough, the batter should immediately fry and float to the top), dip each potato ball into the chickpea flour batter and quickly roll to coat. Shake off the excess, and place in the hot oil. Fry, turning occasionally, until golden and crisp on the outside. Using a frying spatula, transfer to a paper-towel lined plate to drain. Depending on how large your frying pot is, you can fry a few potato fritters at once.

To Assemble The Sliders:

  1. Heat some butter in a large pan over medium heat. Add the mini slider buns and grill on both sides until toasted.
  2. For each slider, spread 1 tbsp of the prepared chipotle aioli on the bottom half, top with one piece of lettuce and one tomato slice. Place the potato fritter on top of the tomato slice. Spread another 1 tbsp of the aioli on the top half of the bun and close. Gently smash and enjoy!

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.


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Miratel Solutions is a Toronto call centreeBusiness, and letter shop mail house specializing in professional fundraising services including PCI compliant inbound telephone fundraisingoutbound telephone fundraisingonline fundraisinglottery fundraising servicesdonation processing and receipting and direct mail fundraising services. We are committed to our CSR business values in all our business decisions  and advancing the missions of the nonprofits we proudly serve.


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