With its flavourful patty of peas and beans, sweet roasted pumpkin and melted haloumi, this vegetarian burger makes a hearty, nutritious meal.
- 250 g butternut pumpkin, peeled & 1 cm sliced
- ⅓ cup vegetable oil
- 1½ cups frozen peas, thawed
- 400 g can butterbeans, drained & rinsed
- 2 zucchinis, grated
- ½ cup plain flour
- 1 egg, beaten
- 180 g haloumi, sliced
- 6 bread rolls, halved
- ¼ cup sour cream
- ¼ cup sweet chilli sauce
- Small mint leaves, to serve
Preheat oven to moderate, 180 C. Line an oven tray with baking paper.
Toss pumpkin with 1 tbsp oil on tray. Season. Bake 10 to 15 mins until tender.
Mash peas and beans. Stir in zucchini, flour and egg. Season. Shape into 6 even-sized patties.
In a large frying pan, heat remaining oil on high. Fry patties 2-3 mins each side until golden and cooked through. Drain on paper towel.
In same pan, cook haloumi on high, 1 to 2 mins each side until golden.
Top each roll base with combined sour cream and sauce, pumpkin, patties, haloumi and mint.
Photo: Rob Shaw/Bauer