A tropical take on the classic slider
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Latin American |
| Diet | Other |
| Preparation | Moderate |
| Calories | 1025 |
| Fat | 52g |
| Saturates | 9.7g |
| Protein | 43.29g |
| Carbs | 102.6g |
| Sugars | 19.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely dice the mango, red onion and tomatoes. Deseed and finely chop the chilli. Finely chop the coriander. Juice the lime. Add all to a bowl and mix well. Refrigerate until needed.
Preheat the oven to 180°C, gas mark 4.
Place the waffles on a baking sheet and bake for 5-7 minutes, or until crispy. Using a 6cm round cookie cutter, cut out rounds. Set aside.
Place a large pan over a medium-high heat and fill with approx. 2cm of oil.
Once the oil is hot, add the breaded chicken fillets to the pan and fry for approx. 2-3 minutes on each side, or until golden brown and cooked through. Remove the fillets from the pan and place them on a plate lined with paper towels.
To assemble the sliders, spread a teaspoon or two of the chipotle mayonnaise on one waffle and place a piece of chicken on it. Top with a teaspoon of the salsa followed by the peashoots or microgreens. Top with another mini waffle to form a sandwich. Repeat with the remaining chicken fillets and waffles until you have 8 sliders.
Serve the sliders along with the salsa.
