Moroccan Veggie Burger


  • 100g capsicum
  • 1/2 lemon
  • 1/2 lime
  • 1 tbsp greek yoghurt
  • 250g sweet potato
  • 1/2 can chickpeas
  • 1/2 cup zucchini
  • 1/2 cup carrot
  • 1/2 tbsp moroccan seasoning
  • 1 egg
  • 1/4 cup plain flour
  • 1/4 cup breadcrumbs
  • 1-2 cups salad ingredients (spinach, tomato, cucumber)
  • 80g halloumi
  • 1/2 avocado (for spreading)
  • 4 wholemeal rolls
  • olive oil spray (for cooking)


  • Prep Ingredients: Dice capsicum and sweet potato, grate carrot and zucchini, juice lemon and lime, drain and rinse chickpeas and slice haloumi.
  • Preheat oven to 180┬░C and line an oven tray with baking paper or foil
  • Add capsicum and sweet potato to a tray (keep separated from each other) & roast for 15-20 minutes. Set aside.
  • To make the sauce: Add capsicum, lemon & lime juice, Greek yoghurt to a blender & combine. Place in the fridge.
  • To make the patties: Add sweet potato and chickpeas to large bowl and mash together (keeping some chunks). Add remaining ingredients; zucchini, carrot, cumin, Moroccan seasoning, egg, flour, breadcrumbs. Stir until combined.
  • Shape veggie mix into a ball, and flatten with a spatula, repeat for remaining mixture.
  • Spray a pan with oil and fry halloumi, until browned. Drain on paper towel and set aside.
  • Re - spray the pan (if required) & add patties. Cook for 1-2 minutes per side or until cooked through. Drain on paper towel and set aside.
  • Lightly toast rolls & spread with avocado. Top with salad ingredients, a veggie patty, halloumi and sauce.

*For Moroccan Veggie Patties – serve without bun and replace salad ingredients & haloumi with a Garden Salad.

Vegan and dairy free adaptable:

Use a vegan yoghurt and cheese alternative (e.g soy yoghurt)

Egg substitute: Combine 1tbsp ground flaxseeds + 3 tbsp water OR use 2 tbsp of tomato paste.

Gluten free adaptable:

Use gluten free breadcrumbs, flour and rolls.