Ingredients

• 4 6 oz cube steaks, cut in half
• 2 eggs, beaten
• 1 tsp fish sauce
• pepper
• 2 cups flour
• 2 tsp salt
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/3 cup neutral oil for cooking (canola or similar)
• 8 slider buns

Sriracha Aioli

• 1 cup mayo
• 2 tbsp sriracha
• 1 lime, zest and juice

Optional Toppings

• Fresh jalapeños, thinly sliced
• Fresh cilantro
• Fresh mint, picked
• Liver pate (optional)

Pickled Carrots (optional)

• 4 carrots, julienned, or 1 bag shredded carrots
• 1 1/4 cup rice wine vinegar
• 3/4 cup water
• 1 cup sugar
• 1 tbsp salt

Instructions

1. In a bowl, beat eggs and fish sauce. Stir flour and spices together in a separate bowl until well combined. 
2. Season portioned cube steak patties with salt and pepper on both sides. One patty at a time, dip into seasoned flour to coat. Then, dip into egg wash, and, finally back into the flour. Use one hand in wet ingredients and one hand in dry. 
3. Make spicy aioli by combining mayo, chili sauce, lime zest and juice. Set in refrigerator.
4. Drizzle slider rolls with oil and place into a 350° F oven to toast, about 5-7 minutes.
5. Heat a large skillet with 4 tbsp of neutral cooking oil. Place patties in hot skillet and cook about 5 minutes per side. A golden crust should form before flipping. Remove from pan and top with more salt to taste. 
6. To assemble sliders, spread 1 tbsp of aioli on each side of bun. Place patty on bottom of bun, Spread 1 tbsp of pate, if desired, over aioli. Top with your choice of toppings. Enjoy. 

Pickled Carrots Instructions

1. Over medium-high heat, combine vinegar, water, sugar and salt. Heat until sugar dissolves. Pour hot liquid over julienned carrots. Let sit for 1 hour or store in fridge for up to a month.