Moroccan pumpkin, chickpea and haloumi burgers

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 200g roasted capsicum (homemade or store-bought)
  
• 1 long red chilli, deseeded
  
• 1 lemon, juice
  
• 400g butternut pumpkin, cut in 1.5cm pieces
  
• 400g can chickpeagarbanzoXsgarbanzosX in spring water, drained, rinsed
  
• 1 large courgettezucchiniX, grated
  
• 1 tablespoon cumin
  
• 1 tablespoon ground coriandercilantroX
  
• 1 egg
  
• ¼ cup flour
  
• ½ cup panko breadcrumbs (see tip)
  
• 50g haloumi cheese, grated
  
• 2 teaspoons canola oil
  
• 2 cups baby spinach
  
• 4 wholegrain sourdough rolls or wholegrain wraps
  
• 2 large dill pickles, sliced

Log in or sign up to save this recipe to your shopping list.

Always check food labels for allergens or trace warnings before buying your ingredients.

Instructions

Stay Awake

(Stops screen from sleeping)

1. Place capsicum, chilli and lemon juice in a food processor. Blend to combine sauce and set aside.
2. Bring a medium-sized saucepan of water to the boil. Add pumpkin and cook for 3-4 minutes or until just tender. Drain pumpkin. Leave to steam-dry for 3-4 minutes.
3. Place cooked pumpkin in a large bowl with chickpeas and mash to form a slightly chunky mixture. Add courgette, cumin, coriander, egg, flour, breadcrumbs and haloumi to bowl. Stir mixture to combine.
4. Place a large non-stick frying pan over a medium-high heat. Add oil and heat. Wet hands to shape vegetable mixture in 4 large patties (see tip). Add patties to pan and cook each side, turning carefully with a spatula, for 1-2 minutes or until golden brown.
5. Divide spinach among rolls. Transfer burger patties to rolls, top with reserved capsicum sauce and pickles and serve.

Variations

Make it gluten free: Check ground spices are gluten free and use gluten-free flour, breadcrumbs and bread rolls.

HFG tip

• Find panko breadcrumbs in the Asian aisle of supermarkets or use regular dried breadcrumbs.
• This recipe makes 4 large patties. Or make 6 smaller patties and store remaining 2 in an airtight container in the fridge for a tasty lunch the next day.

Nutrition info (per serve)

Calories 476 cal

Kilojoules 1990 kJ

Total fat 10 g

Saturated fat 3 g

Member only

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Find this recipe interesting?

Save to favs/meal planning

Log in now in to enjoy this feature

See favs

First published: Mar 2015

Have you made this?
Tell us how it went!

Tag us on Instagram at @healthyfoodguidemag

Leave a comment Click here to cancel reply.

You must be logged in to post a comment.

Achieve your goals

Unlock your ultimate healthy eating toolkit

Get instant access to everything you need to plan, shop and eat well in one place.

SUBSCRIBE