Courgette, quinoa & halloumi burgers

Makes 8

vegetarian

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

Pre-heat the oven to gas 6/200C/400F
Put the grated courgettes in a sieve, salt, and leave for 15-20 mins. Squeeze as much moisture from them as possible.
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).
Combine all the ingredients (except flour) in a large bowl, and mix well.
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.
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 :)

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