There are days that you are hungry for everything. You can’t make a decision on what to cook. What if you tried out mini portions of all different kinds of food? At the end of the night you’ll be full and ate everything you wanted without being greedy.

Mini Food \ Vegetarian Chickpea Burgers
1 15-oz can chick peas, rinsed and drained

1 4-oz can diced green chiles

2/3 C packed flat leaf parsley

2/3 C bread crumbs
Salt and pepper

1 lg egg

2 T veggie oil
4 thin slices cheddar cheese

4 burger buns

Ketchup, mayo or other toppings

In a food processor, pulse the chickpeas, chiles and parsley till finely chopped. Transfer the mixture to a medium bowl and stir in the bread crumbs and salt and pepper to taste. Stir in the egg and form the 4 patties, each about 2/3 inch thick.
In a large skillet heat the oil over med low heat. Cook the burgers for 4 minutes then flip and cook for 3-5 minutes and add cheese if desired. Cook till they are nice and golden brown.

Mini Food \ Teriyaki Beef and Lettuce Cups

Ingredients
350g trimmed sirloin steaks
2 tbsp teriyaki sauce marinade, (we used Kikkoman teriyaki marinade)
1⁄2 cucumber
2 tbsp coriander , roughly chopped
juice 1⁄2 lime
6 Little Gem lettuces leaves
1 red chilli , deseeded and thinly sliced
1⁄2 red onion , thinly sliced

Put the steak between two sheets of cling film and beat with a rolling pin until half its original thickness. Thinly slice the steak, then mix with the teriyaki marinade in a bowl. Leave to marinate for 5-10 mins. Roughly dice the cucumber and mix with the chopped coriander and lime juice. Season with a little salt. Heat a frying pan until very hot, then fry the steak slices for 1½-2½ mins for rare to medium, turning the slices halfway through. 4 Pile the cucumber mixture into the lettuce leaves, then top with the seared teriyaki beef, chilli and red onion.

Mini Food \ Asian Turkey Wraps

Ingredients
1 English seedless (hothouse) cucumber, halved lengthwise and crosswise, cut lengthwise in matchstick-size strips
1⁄3 cup very thin half-slices red onion
1 Tbsp fresh lime juice
1⁄4 tsp salt
1⁄8 tsp pepper
4 burrito-size tortillas
4 Tbsp bottled hoisin sauce
1 pkg (12 oz) thinly sliced, fully cooked turkey breast
1 bag (5 oz) baby Asian salad
1⁄2 cup packed cilantro
1⁄2 cup mint leaves

Preparation
1. Mix cucumber, onion, lime juice, salt and pepper in a medium bowl; set aside.
 

2. For each wrap: Place a tortilla on work surface. Spread 1 Tbsp hoisin sauce to within 1⁄2 in. of edge. Lay 1⁄4 the turkey breast on bottom 2⁄3. Top with 1⁄4 the salad, cilantro and mint, then 1⁄4 the cucumber mixture.
 

3. Starting at bottom, roll up tightly. Place seam side down on serving platter.
Good with 3-bean salad.