Thai Coconut Sliders

Thai-Spiced Coconut Patties:

2 Tablespoons Olive Oil, Divided

1/2 Cup Diced Shallot

2 Cloves Garlic, Minced

2 Tablespoons Red Curry Paste

1 Tablespoon Ketchup

1 Tablespoon Vegan Fish Sauce or Soy Sauce

1 Tablespoon Lime Juice

1 Cup Dry Coconut Pulp or Meal

1 Cup Cooked Jasmine Rice

2 Tablespoons Tapioca Flour

Salt and Pepper, to Taste

To Serve:

Mini Slider Buns

Sliced Cucumbers

Sliced Avocado

Fresh Cilantro or Thai Basil

Additional Topping Suggestions:

Peanut Sauce

Mango Relish or Chutney

Coconut Aioli

To prepare the patties, heat 1 tablespoon of the oil in a medium pan and add the shallots and garlic. Saute until softened and aromatic. Stir in the curry paste, cooking it for 2 - 3 minutes to bring out the full flavors of the spices. Add the ketchup, "fish" sauce, and lime juice and cook for another 3 minutes, allowing the ingredients to meld.

Transfer the aromatics to a large bowl along with the coconut pulp, cooked rice, and tapioca flour. Use a wide spatula to mix everything together. It's a very thick mixture so you may just want to get in there with your hands to speed up the process. Add salt and pepper to taste.

Use an ice cream scoop to portion out the most consistent slider sizes, or just aim for a scant 1/4 per patty. Roll them between lightly moistened hands and press them down gently to shape.

Heat a wide skillet over medium heat and coat the bottom with the remaining tablespoon of oil.

Cook 2 - 3 sliders at a time, being careful not to crowd the pan. Allow 5 - 8 minutes per side, until golden brown, flipping as needed.

Serve on mini slider buns with as many toppings as your heart desires.

Makes 7 - 8 Sliders.

©Hannah Kaminsky