Crumbed Halloumi Burgers & Potato Wedges
with Dill & Parsley Mayonnaise
- Wheat
- Gluten
- Eggs
- Milk
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Sulphites
- Walnut
- Wheat
Get a taste of the seaside when you bite into this crumbed halloumi burger, layered with herby mayo, tomato and of course that golden halloumi. No burger is complete without being accompanied by wedges. If you have any left, you can dip those bad boys in the dill & parsley mayo!
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten)
2
Burger Bun
(Contains: Eggs, Gluten, Milk, Soy, Wheat May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Sulphites, Walnut)
1
Tomato
1 packet
Halloumi
(Contains: Milk)
1 sachet
Classic Roast Seasoning
1 packet
Mixed Salad Leaves
3
Potato
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy)
Not included in your delivery
1 drizzle
olive oil
2 tbs
plain flour
(Contains: Gluten May be present: Wheat)
1 piece
egg
(Contains: Eggs)
1 drizzle
white wine vinegar
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. In a medium bowl, place halloumi and cover with water to soak.
• Meanwhile, thinly slice tomato into rounds.
• Drain halloumi and pat dry. Slice halloumi horizontally to get 1 piece per person. In a shallow bowl, add the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and classic roast seasoning.
• Dip halloumi slices into flour mixture, followed by egg and finally in panko breadcrumbs. Set aside on a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook halloumi until golden brown, 1-2 minutes each side. Set aside on a paper towel-lined plate and season with a pinch of salt.
• Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• Spread dill & parsley mayonnaise over burger bun bases, then top with crumbed halloumi, tomato and mixed salad leaves. • Serve with wedges and any remaining dill & parsley mayonnaise. Enjoy!
