INGREDIENTS

1 tablespoon olive oil (if you’re fodmapping, you could use garlic-infused olive oil)

250g halloumi, grated

1 x medium sized sweet potato, grated

1 x medium sized zucchini, grated and squeezed to remove moisture

2 tbsp chopped mint

2 tbsp chopped parsley

finely grated zest of 1 lemon

1 x egg, whisked lightly

4 burger buns, gluten-free if desired

Spinach, lettuce, avocado and tomato as add-ons, along with the obligatory squeeze of tomato sauce!

METHOD

Heat the oil and fry the grated sweet potato for 5 mins until cooked and lightly caramelised. Set aside to cool.

In a mixing bowl, combine the rest of the ingredients, along with the cooled sweet potato.

Divide the mix into 4 equal portions. Cover and refrigerate for 30 mins or until needed. If you haven’t removed all of the moisture from the zucchini, the patties can feel a little “wet”. Don’t panic. Just roll them lightly in rice (or other flour) before cooking.

Either cook on a pre-heated BBQ hotplate for 3-4 minutes or frypan until each side is golden brown. Use a spatula to gently turn the burgers. If the BBQ/pan isn’t hot enough, you’ll find that the patties will be difficult to turn. If this happens, give them a little more cooking time and turn gently.

Compile your burgers with spinach, lettuce, avo and a squirt of tomato sauce. Serve with potato wedges or chips, if desired.

Notes for FODMAPPERS

The safe serving size for haloumi is 60g - so limit yourself to one burger per meal. Large servings of sweet potato contain mannitol (100g) making this recipe fodmap friendly for 4 people.