These tasty quinoa, zucchini and haloumi burgers with beetroot, kasundi and tomato will give any burger a run for its money.
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Ingredients
Method
1.Place quinoa and the water in a small saucepan; bring to the boil. Reduce heat to low; simmer gently for 15 minutes or until most of the water is absorbed. Remove from heat; cover, stand for 5 minutes. Transfer to a large bowl; cool.
2.Add zucchini to quinoa with haloumi, chopped mint, chives, egg and â…” cup of the flour; season, then mix well. Shape mixture into six patties with damp hands. Place on a plate; refrigerate for 30 minutes.
3.Coat patties in remaining flour. Heat oil in a medium non-stick frying pan over medium heat; cook patties for 4 minutes each side or until golden brown.
4.Top base of rolls with kasundi, patties, beetroot, tomato, rocket and extra mint. Top with bread roll tops.
Patties can be prepared a day ahead; keep, covered, in the refrigerator.
Note
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