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Courgette, quinoa & halloumi burgers

Makes 8



120g of quinoa, cooked according to the packet instructions
2 medium courgettes, grated
1/2 tbsp salt
100g of halloumi, sliced
1 tbsp sunflower oil
2 eggs, beaten
2 cloves of garlic, minced
3 spring onions, finely chopped
1 tbs of mint leaves, finely chopped
2 tbs of parsley, finely chopped
60g of wholemeal breadcrumbs
salt and pepper to taste

1-2 tbsp flour, to bind if necessary


  1. Pre-heat the oven to gas 6/200C/400F
  2. Put the grated courgettes in a sieve, salt, and leave for 15-20 mins. Squeeze as much moisture from them as possible.
  3. Heat the oil in a frying pan, and fry the halloumi on both sides until golden brown. Set aside to cool. Once cool, dice (quite small).
  4. Combine all the ingredients (except flour) in a large bowl, and mix well.
  5. Use your hands to form the burgers and place on a baking tray. If the mixture isn't holding together, add flour, a tablespoon at a time, to help bind. Conversely, if the mixture is too dry you can add water, a tablespoon at a time.
  6. Place your burgers on the baking tray so they're not touching. Bake for 20 mins, flip, and bake for a further 5 mins. They can be served hot or once cooled. Enjoy!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Courgette, quinoa & halloumi burgers on plate