Halloumi and Spring Onion Fritter Burger
with Harissa Burger Sauce, Potato Wedges and Tomato Salad
Bringing together American burgers and Middle Eastern ingredients, this dish is a showcase of fusion flavours. Crispy, golden halloumi and spring onion fritters nod to Middle Eastern flavours, while the classic burger format complete with soft bun and a smoky-sweet harissa-burger sauce brings a familiar, indulgent American touch. It’s a satisfying fusion of bold texture and bright, savoury flavour.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
225 grams
Halloumi
(Contains: Milk)
2 unit(s)
Spring Onion
1 sachet(s)
Chermoula Spice Mix
50 grams
Harissa Paste
1 unit(s)
Medium Tomato
2 unit(s)
Burger Buns
(Contains: Wheat, Barley, Cereals containing gluten)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
45 grams
Burger Sauce
(Contains: Egg, Mustard)
20 grams
Wild Rocket
Not included in your delivery
1 unit(s)
Egg
40 grams
Plain Flour
½ tsp
Sugar for the Dressing
½ tbsp
Olive Oil for the Dressing
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the salad potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, drain and coarsely grate the halloumi. Trim and thinly slice the spring onions.
In a medium bowl, combine the grated halloumi, spring onions, plain flour and egg (see pantry for both amounts). Sprinkle in the chermoula spice mix and spoon in half the harissa paste.
Season with pepper and mix to combine into a chunky batter. Set aside for now. TIP: Lift out some of the mixture with a spoon - if it's too wet and doesn't hold its shape, add a little more flour if you have any at home!
Meanwhile, cut the tomato into 1cm chunks. Halve the burger buns.
In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Add in the tomato chunks and season with salt and pepper. Mix well and set aside for later.
In a small bowl, combine the burger sauce and remaining harissa paste. Set aside for now.
Heat a large frying pan on medium-high heat with enough oil to coat the bottom of the pan.
Once hot, place heaped tablespoons of the fritter mixture, 3 per person (in batches), into the pan.
Flatten slightly with the back of your spoon. Fry until golden and cooked through, 2-3 mins each side. TIP: Don't flip them too early, they need time to set.
Once cooked, transfer to a plate lined with kitchen paper. Keep cooking in batches until all the mixture is used up. TIP: Add extra oil to the pan in between batches if needed.
Meanwhile, when everything's almost ready, pop the buns in the oven to warm through, 2-3 mins.
Add the rocket to the tomato bowl and toss to coat in the dressing.
Once all the halloumi fritters have cooked through, remove from the heat. Drizzle over the honey (see pantry for amount).
When everything's ready, transfer the buns to your serving plates. Spread the harissa burger sauce over the bun bases and lids.
Top the bases with the stacked fritters and some dressed rocket leaves, then sandwich shut with the bun lids.
Serve the wedges and remaining salad alongside to finish.
Enjoy!
