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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Try these great vegetarian burgers as a homemade takeaway option. The patties can be made ahead of time and you will love the melted haloumi with the mildly nutty, creamy, tahini dressing.
1 In a small bowl combine tahini dressing ingredients. Set aside.
2 In a large bowl add haloumi, peas, spinach, courgette, mint, garlic, pepper and half the grated carrot. Tip all into a clean tea towel and squeeze to remove excess juice. Return to bowl. Add egg and stir to combine.
3 Spray a non-stick frying pan and set over a medium heat. Drop in large spoonfuls of the haloumi mix and fry on each side until the haloumi has melted and holds the vegetables together. Use a spatula to carefully press them into shape while frying. They should be golden on both sides.
4 Serve patties in burger buns with a dollop of tahini dressing, pea sprouts, remaining grated carrot, avocado, radish and lettuce.
Make it gluten free: Use gluten-free burger buns and check tahini is gluten free.
Patties and dressing can be refrigerated for 3-5 days.
Calories 546 cal
Kilojoules 2280 kJ
Total fat 28 g
Saturated fat 7 g
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