Halloumi and sweet potato burgers: a delicious vegetarian recipe

Ingredients for Halloumi and sweet potato burgers

• 500 g sweet potatoes, peeled, cubed

• 175 g kale, shredded

• 15 ml olive oil, plus extra for frying

• 8 spring onions, finely chopped

• 2 garlic cloves, crushed

• 1 red chilli, deseeded, diced

• A handful of coriander, chopped

• 30 g plain flour

• 50 g sesame seeds

• 250 g halloumi, sliced

• 4 wholegrain burger buns

• 1 ripe avocado, peeled, pitted, mashed

• Sea salt and freshly ground black pepper

• Store-bought chilli jam (optional)

• to serve

How to make Halloumi and sweet potato burgers

1. Peel and chop the sweet potatoes. Cook them in a large pan of boiling salted water for about 15 minutes until just tender. Drain and allow to cool, then roughly crush with a potato masher — do not purée.

2. Meanwhile, cook the kale in a separate pan of boiling water for about 4 minutes until just tender. Drain and dry using kitchen paper. Allow to cool, then chop coarsely.

3. Heat the olive oil in a small frying pan over medium heat. Add the scallions, garlic, and chile, and cook for 2–3 minutes without colouring. Stir in the chopped cilantro.

4. Spoon the mixture into a large bowl, then mix in the sweet potato, kale, and flour. Season with salt and pepper. Divide the mixture into four portions and shape each one into a burger. Coat each burger in sesame seeds, then cover and chill in the fridge for 30 minutes until firm.

5. Heat a little oil in a non-stick frying pan over low to medium heat. Cook the burgers for 3–4 minutes on each side until golden brown. Remove and drain on paper towels.

6. Dry-fry or griddle the halloumi over medium heat for about 2 minutes on each side until crisp and golden brown.

7. Lightly toast the burger buns and spread the bases with the mashed avocado. Top with the halloumi, burgers, and a spoonful of chile jam. Cover with the bun tops and serve.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.