Vegetarian haloumi burgers topped with a kale aioli
Ingredients
250g grated haloumi cheese
250g grated and excess water squeezed out potato
1 heeped T of plain flour
1 egg
4 large portobello mushrooms
2T Extra virgin olive oil
1 cup aioli (easy recipe here: https://lynnemccarthykitchen.blogspot.com/2019/01/kale-aioli.html)
4 rye breadrolls
Rocket leaves
Method
Preheat oven to 200°C.
Combine potato, haloumi, flour, seasoning and egg in a bowl.
Form into four rounds on a baking tray. Place tray on the top shelf of oven and bake, turning halfway, for 30 minutes or until golden.
Meanwhile, place mushrooms on a baking tray, drizzle with oil and season. Bake on the bottom shelf (underneath the hash browns) for the final 15 minutes of cooking or until cooked through.
Spread each toasted bread roll base with aioli, top each with haloumi hash brown & rocket.
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