Banh Mi Meatball Sliders
What You Will Need
Ingredients
- 2 Tbsp. vegetable oil
- 1 package Quorn Meatless Meatballs, thawed
- 1 Carrot, sliced into thin rounds (slice half and reserve the rest for another use)
- 1 English cucumber, sliced into thin rounds (slice half and reserve the rest for another use)
- 1 small daikon, sliced into thin rounds (slice half and reserve the rest for another use)
- 1 Baguette
- 1 small bunch mint
- 1 small bunch cilantro
Seasoning
- Salt and pepper
- 6 Tbsp. Lee Kum Kee Sriracha Mayo
Sauce Mix
- 2 Tbsp. rice vinegar
- 1 Tbsp. sugar
- 1/2 Tbsp. salt
Made with
Lee Kum Kee products
How to make it
https://www.youtube.com/watch?v=JhW7AyptTRQ
Create the sauce mix by heating the rice vinegar, sugar, and salt in a small pot until dissolved.
Heat the vegetable oil over medium-high heat. Cut each Quorn Meatball in half, then toss them in a pan with hot vegetable oil and until the meatballs become golden brown and caramelized. Season with a dash of salt and plenty of black pepper.
Pour the sauce mix over the sliced carrot, cucumber, and daikon in a bowl and allow them to chill while you complete the next steps.
Spread a generous layer of Sriracha Mayo on the top sides of each baguette, then follow with 2 meatball halves (flat side-down so they don’t roll out!).
Follow with the pickled vegetables and finish with fresh herbs.
