Follow these detailed steps for flawless, delicious veggie sliders every time. The key is to allow the mixture time to rest and bind properly.

1. Prepare the Chia Egg: In a small bowl, whisk together the 2 tablespoons of chia seeds and 6 tablespoons of water. Set it aside for at least 10-15 minutes. During this time, the chia seeds will absorb the water and form a thick, gel-like consistency, similar to a raw egg. This is the primary binder for your patties.
2. Prepare the Vegetables: While the chia egg is gelling, prepare your vegetables. Grate the carrots and zucchini using a box grater. It is crucial to remove excess moisture from the zucchini. Place the grated zucchini in a clean kitchen towel or a few layers of paper towels and squeeze firmly over the sink until most of the water is removed. This step is vital to prevent the patties from being too wet and falling apart. Finely mince the onion and garlic.
3. Combine the Ingredients: In a large mixing bowl, add the squeezed zucchini, grated carrots, minced onion, and garlic. Add the prepared chia egg, rolled oats, finely chopped nuts (if using), soy sauce (or tamari), dried oregano, and cumin powder.
4. Mix and Season: Using a sturdy spoon or your hands, mix all the ingredients together until they are thoroughly combined. Don’t be afraid to get your hands in there to ensure everything is evenly distributed. Season the mixture generously with salt and black pepper. It’s a good idea to taste a tiny amount of the raw mixture to check the seasoning and adjust if necessary.
5. Let the Mixture Rest: This is another crucial step! Cover the bowl and place it in the refrigerator for at least 30 minutes, or up to an hour. This resting period allows the rolled oats to absorb some of the moisture and the chia gel to fully bind with all the ingredients, making the mixture much easier to shape and preventing the patties from crumbling during cooking.
6. Form the Patties: Once the mixture has rested, remove it from the refrigerator. Scoop out about 2-3 tablespoons of the mixture for each slider. Roll it into a ball and then gently flatten it into a small patty, about 1/2-inch thick. The patties will be roughly the size of your mini slider buns. Moisten your hands with a little water if the mixture starts to stick. Place the formed patties on a baking sheet lined with parchment paper. You should get between 12 and 16 mini patties.
7. Cook the Sliders: Heat the olive oil in a large non-stick skillet or frying pan over medium heat. Once the oil is shimmering, carefully place the patties in the pan, being sure not to overcrowd it. You will likely need to cook them in two batches. Cook for 4-5 minutes per side, until they are golden brown, crisp on the outside, and cooked through. The key is to let them form a good crust on the first side before attempting to flip them. Use a thin, flexible spatula for flipping to keep them intact.
8. Assemble and Serve: Remove the cooked patties from the pan and place them on a plate lined with a paper towel to absorb any excess oil. Lightly toast your mini slider buns if desired. Assemble the sliders with your favorite buns and toppings, and serve immediately while they are warm and crisp.