Halloumi burger
Ingredients
- 300 gr carrot
- 300 gr courgette
- 15 gr fresh ginger
- 250 gr halloumi
- 3 spring onions
- 15 gr fresh parsley
- 10 gr ground coriander
- 10 gr ground cumin
- 5 gr paprika powder
- 2 eggs
- 130 gr bread crumbs
Instructions
- Peel the carrots and grate them coarsely. Grate the courgette. Place them in a colander and let them drain for 5 min.
- Wrap the carrot and courgette in a towel and squeeze out as much juice as possible.
- Grate the halloumi and chop the ginger.
- Chop the parsley and spring onions.
- Thoroughly but carefully, mix together the carrots, courgette, halloumi, ginger, parsley, spring onions, ground coriander, ground cumin, paprika powder, eggs and bread crumbs with a little salt and some pepper.
- Portion the mix, shape the portions into burgers and let them set in the fridge for a minimum of 30 min.
- Fry the burgers in some oil until warm, browned and cooked through.
Stuff to know
This amount will yield 9-11 burgers.
Don’t make the mixture too wet or the burgers may break during frying. The amount of bread crumbs needed may vary depending on how wet the vegetables are.
It is possible to make the burgers a day ahead and store them in the fridge.
Serve the burgers for instance with a jacket sweet potato or a sweet potato and spinach salad.
Be careful with the seasoning since halloumi is already salty.
Halloumi is a cheese from Cyprus. It is one of the few cheese who do not melt when heated and is therefore ideal for grilling.
Don’t make the mixture too wet or the burgers may break during frying. The amount of bread crumbs needed may vary depending on how wet the vegetables are.
It is possible to make the burgers a day ahead and store them in the fridge.
Serve the burgers for instance with a jacket sweet potato or a sweet potato and spinach salad.
Be careful with the seasoning since halloumi is already salty.
Halloumi is a cheese from Cyprus. It is one of the few cheese who do not melt when heated and is therefore ideal for grilling.
