Moroccan Veggie Burger

Method

• Prep Ingredients: Dice capsicum and sweet potato, grate carrot and zucchini, juice lemon and lime, drain and rinse chickpeas and slice haloumi.
• Preheat oven to 180°C and line an oven tray with baking paper or foil
• Add capsicum and sweet potato to a tray (keep separated from each other) & roast for 15-20 minutes. Set aside.
• To make the sauce: Add capsicum, lemon & lime juice, Greek yoghurt to a blender & combine. Place in the fridge.
• To make the patties: Add sweet potato and chickpeas to large bowl and mash together (keeping some chunks). Add remaining ingredients; zucchini, carrot, cumin, Moroccan seasoning, egg, flour, breadcrumbs. Stir until combined.
• Shape veggie mix into a ball, and flatten with a spatula, repeat for remaining mixture.
• Spray a pan with oil and fry halloumi, until browned. Drain on paper towel and set aside.
• Re - spray the pan (if required) & add patties. Cook for 1-2 minutes per side or until cooked through. Drain on paper towel and set aside.
• Lightly toast rolls & spread with avocado. Top with salad ingredients, a veggie patty, halloumi and sauce.