quinoa, zucchini and haloumi burgers
- 1½ cups (285g) cooked white quinoa+
- 1 medium (120g) zucchini, grated
- 1 cup mint leaves, chopped, plus extra to serve
- 2 eggs, lightly beaten
- 1 cup (150g) plain flour
- sea salt and cracked black pepper
- 2 tablespoons extra virgin olive oil
- 250g haloumi, sliced
- 4 wholegrain bread rolls, halved
- ⅓ cup (90g) store-bought tomato relish
- 2 cups (50g) baby spinach leaves
- 2 vine-ripened tomatoes, sliced
- Place the cooked quinoa, zucchini, mint, eggs, flour, salt and pepper in a bowl and mix to combine.
- With floured hands, shape the mixture into 4 patties and flatten to 1cm-thick. Heat half the oil in a large non-stick frying pan over medium heat and cook the patties for 3–4 minutes each side or until golden. Set aside.
- Add remaining oil and cook the haloumi for 1–2 minutes each side or until golden. Top the rolls with the relish, spinach, patties, tomato, haloumi and extra mint. Serves 4.
+ Find white quinoa in the health food aisle of most supermarkets or in health food stores. To cook quinoa, place ½ cup quinoa and 1 cup water in a small saucepan over high heat and bring to the boil. Reduce heat to low, cover and cook for 10–12 minutes or until cooked. Allow to cool.
© DONNA HAY GROUP
