Try our mini veggie burgers for an easy vegetarian entertaining idea…
Ingredients
- chickpeas 400g tin, rinsed and drained
- ground cumin 1 tsp
- hot green chilli 1-2, finely chopped
- raw beetroot 250g, peeled and grated (wear gloves to avoid staining your hands)
- parsley chopped to make 2 tbsp
- fresh wholemeal breadcrumbs 50g
- egg 1
- olive oil

- halloumi 4 or 6 slices, each halved
- rocket a handful
- small buns (brioche if you can get them) 8 or 12, split and cut side toasted
- chilli jam to serve
Method
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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.
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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.
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Step 3
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.
We have plenty of veggie burger recipes here, from black bean burgers to mushroom burgers. Try one out...
Nutritional Information
- Kcals 635
- Fat 29.6g
- Carbs 69.9g
- Fibre 6.9g
- Protein 19.1g
- Salt 2.7g
