Sliders with walnut or sweet potato patties

Eggplant relish

• 2 eggplants (approx. 800 g), cut into cubes (2 cm)
• 2 tbsp sea salt, for sprinkling
• 2 celery stalks, cut into pieces (4 cm)
• 3 plum tomatoes, cut into pieces (4 cm)
• 1 brown onion (approx. 150 g), cut into halves
• 120 g olive oil
• 70 g red wine vinegar
• 2 tbsp raw sugar
• 2 tbsp tomato paste
• 2 tbsp raisins
• 2 tbsp pine nuts
• 2 tbsp pickled capers
• 12 pitted green olives, 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 into halves
• 500 g ricotta
• fresh breadcrumbs, for coating
• 1 sprig fresh flat-leaf parsley, leaves only
• 3 eggs
• 2 pinches 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 into pieces (4 cm)
• 1 garlic clove
• 1 leek, white part only (approx. 100 g), cut into pieces
• 2 tsp butter
• 2 tsp tamari
• ¾ tsp sea salt
• 1 pinch ground black pepper
• 1 egg
• ¼ tsp dried chilli flakes
• 120 g plain flour
• fresh breadcrumbs, for coating
• butter, for frying

Assembly

• 10 slider buns, to serve
• rocket, to serve
• goat's milk feta, to serve