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Sweet Potato Burger and Halloumi Stacks Recipe

Griddled halloumi makes a sturdy base for the sweet potato burgers and avocado here. Alternatively, you can prepare and cook everything and then roll them up in a warm flatbread or pita, gyro style.

Preparation time:

20 minutes

Chilling time:

30 minutes

Cooking time:

50 minutes





1 Preheat the oven to 350°F/180°C/gas mark 4.

2 Put the sweet potatoes onto a baking sheet and bake for 40 minutes, or until tender but not mushy. They should yield slightly when you press them with a finger. Let stand until cool enough to handle.

3 Meanwhile, cook the wet spinach leaves in a saucepan, shaking occasionally, over medium heat for 2 minutes, or until it wilts. Drain in a colander and press down with a saucer to extract all the liquid. Pat with paper towels and chop coarsely.

4 Cut the sweet potatoes in half and scoop out the flesh. Crush coarsely with a masher – it should retain a slightly lumpy texture. Add the white beans, spring onions, garlic, chilli, coriander and spinach and mix gently. Add enough flour to bind the mixture. Season with salt and pepper. Divide into 4 portions and shape each one into a burger. Cover with clingfilm and chill in the refrigerator for at least 30 minutes to firm up.

5 Lightly brush a griddle pan with oil and set over medium heat. Cook the burgers for 3–4 minutes on each side, or until crisp and golden brown. Remove and drain on paper towels.

6 Dry-fry or griddle the halloumi over medium heat for 2 minutes on each side, or until crisp and golden brown.

7 Place a burger on each serving plate and top with a halloumi slice and the sliced or mashed avocado. Serve topped with chilli jam or drizzled with sweet chilli sauce, with warm flatbreads or pita.

Recipe extracted from The Greek Vegetarian Cookbook by Heather Thomas. Published by Phaidon. Photography by Haarala Hamilton.

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