Recipes & Tips:
Mashed Potato Sliders
High in potassium, loaded with fibre and Gluten-Free!
Watch the full video here: Mashed Potato Sliders - Quick Fix
1.5 pound of EF Yellow Organic Potatoes
1/4 cup of half and half
2 TBSP of butter
2 tsp of smoked paprika
1/2 cup of bacon bits
1/2 shredded sharp cheddar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon of salt
2.5 cups seasoned bread crumbs
1 cup of flour
For the Bun:
1 purple onion, thinly sliced
2 tomatoes, sliced
1/2 Boston lettuce, torn
10 Slider bun
2 TBSP Mayo
1 TBSP Sriracha
Mix until well incorporated and set aside.
Fry bacon until crispy and roughly chop into bit – set aside.
Peel and cuts potatoes into even chunks. Place in a pot of cold salted water and bring to a boil. When tender, about 15 minutes, drain and place into a bowl.
Add butter, cheddar, half and half, garlic powder, onion powder, smoked paprika, salt and pepper and chopped bacon. Mash to incorporate all ingredients.
Gently form potatoes into even small patties. Let cool in the refrigerator for an hour.
Make a breading station by filling 3 bowls with the following;flour, beaten eggs and breadcrumbs.
When potatoes are cooled, lightly flour, shake off excess and place into egg mixture, then immediately into breadcrumbs. In a pan over medium heat add oil and heat. Add patties and cook for approximately 1-2 minutes/per side – until brown and crispy.
Assembling:Place lettuce, tomato at the bottom of each bun. Place the potato slider on top and dress with onion and sriracha mayo.
Mashed Potato Sliders - Quick Fix