Sliders with Walnut or Sweet Potato Patties

Aubergine Relish

• 2 aubergines (approx. 800 g), cut in cubes (2 cm)
• 2 Tbsp sea salt, for sprinkling
• 2 celery stalks, cut in pieces (4 cm)
• 3 plum tomatoes, cut in pieces (4 cm)
• 1 brown onion (approx. 150 g), cut in halves
• 120 g olive oil
• 70 g red wine vinegar
• 2 Tbsp raw sugar
• 2 Tbsp tomato purée
• 2 Tbsp raisins
• 2 Tbsp pine nuts
• 2 Tbsp pickled capers
• 12 green olives, pitted, sliced
• 1 sprig fresh basil, leaves only
• ½ tsp ground black pepper, to taste

Walnut Patties

• 100 g walnuts
• 1 brown onion (approx. 150 g), cut in halves
• 500 g ricotta cheese
• 100 - 150 g fresh breadcrumbs, plus extra for coating
• 1 sprig fresh flat-leaf parsley, leaves only
• 3 eggs
• 2 pinches fine sea salt, to taste
• 2 pinches ground black pepper, to taste
• 1 pinch ground cayenne pepper
• olive oil, for frying

Sweet Potato Patties

• 1000 g water
• 600 g sweet potato, peeled and cut in pieces (4 cm)
• 1 garlic clove
• 1 leek, white part only (approx. 100 g), cut in pieces
• 2 tsp unsalted butter, plus extra for frying
• 2 tsp tamari
• ¾ tsp fine sea salt
• 1 pinch ground black pepper
• 1 egg
• ¼ tsp dried chilli flakes
• 120 g plain flour
• fresh breadcrumbs, for coating

Assembly

• 10 slider buns, for serving
• rocket leaves, for serving
• feta cheese, goats' milk, for serving