Beetroot and halloumi sliders with chilli jam
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 400g tin chickpeasrinsed and drained
- 1 tsp ground cumin
- 1-2 hot green chillifinely chopped
- 250g raw beetrootpeeled and grated (wear gloves to avoid staining your hands)
- chopped to make 2 tbsp parsley
- 50g fresh wholemeal breadcrumbs
- 1 egg
- olive oil
- 4 or 6 slices halloumieach halved
- a handful rocket
- (brioche if you can get them) 8 or 12 small bunssplit and cut side toasted
- to serve chilli jam
Nutrition: per serving
- kcal635
- fat29.6g
- carbs69.9g
- fibre6.9g
- protein19.1g
- salt2.7g
Method
step 1
Put the chickpeas in a bowl and mash them roughly, add the cumin and chilli and mash again. Add the beetroot, parsley, breadcrumbs and egg and plenty of seasoning. Mix well and form into 8 or 12 small patties.
step 2
Heat about 1 cm of oil in a frying pan and fry the patties on each side until they are crisp and brown. Drain on kitchen paper. Fry the halloumi briefly until it starts to brown a little. Put a few rocket leaves on the base of each bun, add a patty and a slice of halloumi followed by a spoon of chilli jam then put the lid on. A cocktail stick will hold the lot together. Serve 2 or 3 per person.
