Smoky beetroot and black bean sliders with soused cucumber

Soused cucumber

• 50 g apple cider vinegar
• 1 tbsp white sugar
• 1 long red chilli, cut into slices
• 1 tbsp poppy seeds
• ½ tsp salt
• ½ tsp ground black pepper
• 100 g Lebanese cucumber, peeled or sliced into ribbons (3 mm thick)

Patties

• 90 g brown onion
• 1 garlic clove
• olive oil, for frying
• 1 tbsp chia seeds
• 100 g raw beetroots, peeled and cut into pieces (approx. 3 cm)
• 1 tbsp pepitas
• 400 g canned black beans, rinsed and drained (approx. 250 g after draining)
• 2 tbsp chickpea (besan) flour
• 1 - 2 tsp ground smoked paprika (optional)
• 1 tsp liquid smoke seasoning (optional - see Tips)

Assembly

• 180 g sour cream
• 2 - 3 tsp horseradish cream
• 6 slider buns (see Tips)