Halloumi Bagel Burgers
Savoury poppyseed bagels with crispy halloumi, homemade slaw and your favourite chutney. Serve with fries, salad or both and enjoy!
Ingredients
- 4 Poppyseed Sesame Bagels (Normal bagels are also fine)
- 450 g Halloumi
- 1 Cup Slice Red Cabbage
- 1 Carrot Finely Grated
- 4 tbsp Mayonnaise
- 1 tsp Celery Salt
- 2 tsp Tahini
- 2 tsp Turmeric
- 2 tsp Paprika
- Onion Chutney
- ½ Cup Cornflour For coating
- Oil For Frying
Instructions
- Drain and remove the halloumi from all packaging, place in a bowl and fill with cold water. Leave this to soak for an hour or longer if possible.
- Prepare the slaw by mixing together the red cabbage, carrot, spinach, mayonnaise, celery salt and tahini.
- Place the cornflour in a wide bowl or plate and mix together with the spices.
- After it has soaked, remove the halloumi from the water, pat dry and cut into large chunks. I usually tend to cut a block of halloumi down the middle lengthways and then cut each half into thirds.
- Heat some oil in a frying pan and swirl to ensure the bottom is coated. Toss the halloumi in the flour and tap to remove any excess flour and add to the pan once the oil is hot.
- Once crispy on the bottom, turn the halloumi chunks and repeat until crispy on all sides. You may want to keep the halloumi moving around the pan to make sure it doesn’t stick.
- Slice the bagels into halves and butter each side. Place under the grill for a few minutes on either side until fully crispy.
- Spread a thick layer of chutney on the bottom half of the bagel, top with the slaw and top that with the halloumi.
- Serve with any extra slaw, fries or salad.