Cabbage Fish Sliders

The idea of Sliders was originated in the USA. The protein ingredient is cooked with onions, and then is put into a roll.  It is like a mini burger only with less ingredients. I made this Slider using cabbage instead of the onion and fish instead of the meat patty. So yummy!

2 eggs
100 g ghee
200 g yoghurt, any unsweetened
3 cups wholemeal spelt flour
1 tsp bi-carb soda
1 tbsp Apple cider vinegar
500 g cabbage, shredded
1 onion, sliced
1 carrot, grated
2 tomatoes, diced
700 g white fish fillet
Salt and Pepper
Cayenne Pepper
2 tbsp oil

*square silicon form 20cm

1. Mix the cabbage, onion and carrot with salt and peppers. Cook in the frypan on the medium heat. The cabbage should not burn and also not too much liquid to be separated. Mix regularly until the cabbage is soft.
2. Cut the fish into 16 pieces and gently insert individually into the cabbage. Add sliced tomatoes on top, cover and cook on low for 3 minutes. Then let it cool.
3. Mix all the dough ingredients and kneed until consistent. Divide the dough in half and roll one part for the bottom, and the second for the top. While placing the bottom sheet in the form, pull edges onto the sides as well.
4. Transfer the cooked cabbage into the form and distribute the fish equally. Cover with the second sheet. Using your fingers stick the bottom and top sheets together in a few places around the edges.
5. Bake at 180C for 30 minutes. Take the pie out and let it cool. Place it on the board and cut into 16 squares.

Copyright © MagicTableCloth

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