Carrot & Sweet Potato Sliders

June 20, 2015

I kind of came up with this recipe by accident. I had just finished squeezing out coconut milk when I thought of doing something with the pulp instead of just discarding it. There were also some leftover carrots and sweet potatoes in our fridge at the time that I figured could be of good use. In the world that we live in, it's simply important to make sure that no precious food goes to waste!

To be honest, these sliders were a big risk for me to make. I was grating, chopping, and dumping things into a bowl without really knowing what in the world I was doing! But very fortunately, my attempt of making veggie burgers became a success and I was really happy with how they turned out. So did my sister, it seemed, as she asked me to make her some more after finishing 3! I'm not much of a burger person but these juicy meat-free nuggets should definitely be tried if you are. Especially if you're trying to eat healthier but are struggling to stay away from fast-food!

Just in case you need more motivation, listen to this. Did you know that by eating a veggie alternative instead of a beef burger, you are actually saving 2,500 liters of water? That's because in order to produce one beef burger, it requires that much to grow the grain that feeds the cow and for other parts of the process as well. If you don't know how much water that is, well, it's only about the equivalent of 32 showers -- imagine that! 

Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Makes 6 sliders


1 cup grated carrot
1 cup fresh coconut pulp
1/2 cup finely diced cooked sweet potato
1/4 cup cilantro leaves
1 heaped tbsp flour
3-4 tbsp coconut oil
2 tsp grated ginger
1 tsp paprika
2 tsp low-sodium soy sauce
cracked black pepper


  1. Boil or steam the sweet potato/s until very soft. Finely dice them when done.
  2. Grate the carrot/s and finely chop the cilantro. Combine then all the ingredients in a large bowl. 
  3. Using your hands, mash them altogether until incorporated. The mixture should end up being thick and sticky. Note: If the mixture isn't moist enough to hold itself together, add more oil. If it's too dry, add more flour.
  4. Roll 2-inch balls using your hands. Flatten out the balls into patties with your palm and then gently lay them on a plate or tray.
  5. (Optional) Place the patties in the freezer for around 30 minutes to set. 
  6. The sliders are now ready to be cooked! Bake or pan-fry them but remember to always be extra careful whichever method you choose as these sliders could crumble easily.
  7. Serve in between buns, on a bed of greens, or in any way you wish! 

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