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Haloumi Veggie Burger

Haloumi Veggie Burger

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Haloumi twice in one week? Gee, we must really like you. In this recipe, the haloumi is grated and cooked into a burger with sweet potato and zucchini, paired with peppery rocket and sweet, crisp apple. All this is piled into a soft sourdough roll, ready for you to enjoy. If you have any leftover sweet potato, mix with some paprika and parsley for a fragrant mash or blend it into a smoothie with some banana!

Tags:High FiberHigh ProteinNut FreeVeggieVeggie
Allergens:MilkGlutenEgg

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1

sweet potato

1

zucchini

½ block

haloumi

(ContainsMilk)

2 tbs

sunflower seeds

1 bunch

parsley

2

sourdough buns

(ContainsGluten)

1 bag

mixed salad

½

green apple

1 tbs

mayonnaise

(ContainsEgg)

Not included in your delivery

2 tbs

plain flour

(ContainsGluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2910 kJ
Fat27.1 g
of which saturates11.2 g
Carbohydrate71.3 g
of which sugars19.6 g
Protein32.3 g
Sodium1340 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Grater
Knife
Bowl
Cup
Potato Masher
Saucepan
Strainer
Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, peel the sweet potato and cut into 2 cm pieces. Grate the haloumi and zucchini and squeeze out any extra moisture. Finely chop the parsley and thinly slice the green apple.

2

Place the sweet potato in a large saucepan and cover with water. Bring to the boil and cook for 10-15 minutes or until tender. Drain and run under cold water to cool. Drain really well and return to a saucepan. Mash the sweet potato using a fork or potato masher. Measure out 1/4 cup of sweet potato mash for every patty that you will need (1 pattie per person) and place it in a medium bowl. Stir through the zucchini, haloumi, sunflower seeds, parsley and flour. Season generously with salt and pepper and shape into patties. Tip: Cooked mashed potato will keep in the fridge for up to 3 days or in the freezer for up to 1 month.

3

Heat a medium frying pan over a medium-high heat. Add a drizzle of olive oil and cook the patties for 3-4 minutes on each side or until golden.

4

Meanwhile, pop the par-baked sourdough buns in the oven to heat up. They will need about 5 minutes. Remove the buns from the oven and cut them in half.

5

To assemble the burger, top the base of the burger buns with the sweet potato pattie, a small handful of mixed salad leaves, green apple slices and mayonnaise. Serve any remaining mixed salad leaves on the side.