A flavoursome meal that is both high in iron and fibre.
Moroccan Pumpkin, Chickpea and Haloumi Burger
A flavoursome meal that is both high in iron and fibre.
Servings: 4
Ingredients
- 200 g roasted capsicum (homemade or store-bought)
- 1 long red chilli deseeded
- 1 lemon juice
- 400 g butternut pumpkin cut into 1.5cm squares
- 400 g can chickpeas in spring water drained, rinsed
- 1 large courgette grated
- 1 Tbsp cumin
- 1 Tbsp ground coriander
- 1 egg
- ¼ cup flour
- ½ cup breadcrumbs
- 50 g haloumi cheese grated
- 2 tsp canola oil
- 2 cups baby spinach
- 4 wholegrain sourdough rolls or wholegrain wraps
- 2 large dill pickles sliced
Instructions
- Place capsicum, chilli and lemon juice in a food processor. Blend to combine sauce and set aside.
- Bring a medium-sized saucepan of water to the boil. Add pumpkin and cook for 3-4 minutes or until just tender. Drain pumpkin. Leave to steam-dry for 3-4 minutes.
- Place cooked pumpkin in a large bowl with chickpeas and mash to form a slightly chunky mixture. Add courgette, cumin, coriander, egg, flour, breadcrumbs and haloumi to bowl. Stir mixture to combine.
- Place a large non-stick frying pan over a medium-high heat. Wet hands to shape vegetable mixture in 4 large patties. Add patties to pan and cook each side, turning carefully with a spatula, for 1-2 minutes or until golden brown.
- Divide spinach amongst rolls. Transfer burger patties to rolls, top with reserved capsicum sauce and pickles and serve.
Notes
From: Chryssidis, Themis; Hann, Callum; Build A Better Burger In (Mar 15) Healthy Food Guide
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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