VEGO DELIGHT BURGER

MAKES 6 PREP 10 MINS COOK 20 MINS

•

250g butternut pumpkin, peeled, 1cm slices •

1/ cup vegetable oil

3 •

1½ cups frozen peas, thawed • 400g can butterbeans, drained, rinsed •

2 zucchini, grated •

½ cup plain flour • 1 egg, beaten

• 180g haloumi, sliced • 4 bread rolls, halved • ¼ cup sour cream

• ¼ cup sweet chilli sauce • small mint leaves, vegie chips, to serve

1 Preheat oven to 180°C. Line an oven tray with baking paper. 2 Toss pumpkin with 1 tbsp oil on tray. Season. Bake 10-15 mins until tender. 3 Mash peas and beans. Stir in zucchini, flour and egg. Season. Shape into four even-sized patties.

4 In a large frying pan, heat rest of oil on high. Fry patties 2-3 mins each side until golden and cooked through. Drain on paper towel.

5 In same pan, cook haloumi on high 1-2 mins each side until golden.

6 Top each roll base with combined sour cream and sauce, pumpkin, patties, haloumi and mint. Serve with vegie chips and mint leaves.