VEGETARIAN HALOUMI HASH BURGERS WITH KALE AIOLI

This is not your standard vegie burger. Forget processed patties and go for home-made haloumi hash, with an earthy aioli and punchy Sriracha to round things out.

INGREDIENTS

• 200g desiree potatoes, peeled, grated, excess water squeezed out
• 250g haloumi, grated
• 1 tbs plain flour
• 1 egg
• 4 large portobello mushrooms
• Extra virgin olive oil, to drizzle
• 1 cup (300g) aioli
• 2 cups chopped kale leaves, blanched, refreshed
• 4 rye breadrolls, split, lightly toasted
• Rocket leaves and Sriracha or tomato sauce, to serve
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  METHOD

  • 1
    Preheat oven to 220°C. Combine potato, haloumi, flour and egg in a bowl. Season with pepper. Form into four rounds on a baking paper-lined baking tray. Place tray on the top shelf of oven and bake, turning halfway, for 30 minutes or until golden.
  • 2
    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.
  • 3
    Place the aioli and kale in a small food processor and whiz until green and combined.
  • 4
    Spread the breadroll bases with kale aioli, top each with haloumi hash brown, rocket leaves, mushroom, Sriracha and breadroll lids to serve.