Halloumi, Sweetcorn and Chick Pea Burger
Servings: 8
Ingredients
- 1 x 340g can sweetcorn drained
- 1 x 400g can chick peas drained - reserving the juice.
- 1 small red onion diced
- 3 tbsp olive or rapeseed oil
- 2 tsp harissa paste
- Handful fresh parsley
- 1 x packet halloumi
- 1/2 tsp ground black pepper
- 2 tbsp tomato purée
- 3 tbsp fine cornmeal
Instructions
- Sauté the onion in 1 tbsp oil.
- Tip the chick peas into a large bowl and mash down slightly.
- Add the sweetcorn and mix well.
- Chop the halloumi into small cubes - about half centimetre.
- Add to the bowl with the onion, parsley, harissa paste, tomato paste and black pepper.
- Mix well and add enough chick pea juice to form a thick but pliable mixture.
- Divide into 8 balls and flatten to a depth of 2 cm.
- Spread the cornmeal on a plate and coat on the top and bottom of each burger.
- Heat the remaining oil in a frying pan and cook 4 burgers at a time, over a moderate heat, for about 8 minutes each side until golden brown.
Alternatives
- Replace the sweetcorn with peas.
- For an Italian flavour, replace the harissa with traditional pesto.
Notes
Tips:
Make in advance and refrigerate until ready to cook. Bring back to room temperature. Serving Suggestions:
Serve with a simple green salad.
Top with crispy bacon.
Sauté chopped carrots, peppers, spring onions and bean sprouts in a little coconut oil and place the burger on top. Drizzle over some tamari sauce.
Make in advance and refrigerate until ready to cook. Bring back to room temperature. Serving Suggestions:
Serve with a simple green salad.
Top with crispy bacon.
Sauté chopped carrots, peppers, spring onions and bean sprouts in a little coconut oil and place the burger on top. Drizzle over some tamari sauce.