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:

1. Put the carrots and courgettis into a clean tea towel and squeeze out all of the excess water.

2. 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.

3. 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.

4. 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.

5. Serve with a salad and drizzle over with the dressing.

Bon Appetit!