Vegetarian zucchini and haloumi burger
2 medium, grated
2 tbs, plus extra leaves to serve
2 clove(s), crushed
80 g, cut into 4 slices
White bread roll
4 medium, (4 x 50g rolls)
3 tbs, tomato and chilli variety
Mixed salad leaves
2 x 3 second spray(s)
- Wrap zucchini in a clean tea towel and squeeze out any excess liquid. Place zucchini in a medium bowl with eggs, breadcrumbs, mint and garlic. Season with salt and pepper and stir to combine. Shape into 4 patties and set aside.
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook patties for 3-4 minutes or until golden and cooked through. Transfer to a plate and cover with foil to keep warm.
- Lightly spray a chargrill pan with oil and heat over medium heat. Cook haloumi for 1 minute each side or until golden. Transfer to plate with zucchini patties. Increase heat and toast rolls until golden.
- Place a patty on one half of each roll. Top with a haloumi slice, extra mint leaves, chutney and enclose with roll tops. Serve with mixed salad leaves on the side.