Ingredients
- 2 carrots, peeled and grated
- 2 courgettis, grated
- 250g halloumi cheese, grated
- 4 spring onions, trimmed and finely chopped
- 1 tbsp. red chilli flakes
- 3 eggs, lightly beaten
- 4 tbsp. gluten free breadcrumbs
- 1 tbsp coconut oil
- a pinch of salt and pepper
- 1 tbsp. sesame oil (dressing)
- 2 tbsp. rice wine vinegar (dressing)
- 1 green/red chilli, deseeded and finely chopped (dressing)
- 2cm piece of fresh root ginger, peeled and finely diced (dressing)
- handful of coriander, to serve (dressing)
Directions
- Put the carrots and courgettis into a clean tea towel and squeeze out all of the excess water.
- In a large mixing bowl add the carrot, courgetti, halloumi, spring onions, red chilli flakes, eggs and breadcrumbs. Season to taste and stir well so all ingredients are combined.
- Make into 6-8 burgers and leave in the fridge for 30 minutes, to firm up. Simply add all ingredients to a jug and mix / shake together.
- Fry the burgers in a frying pan, using Coconut Oil. Fry each side for 5 minutes or until hot all the way through and crispy on the outsides.
- Serve with a salad and drizzle over with the dressing.