Mini halloumi burgers with vegetables and avocado

Ingredients for 4 servings:

• 100g halloumi
• ¼ celery root
• ½ avocado(s)
• 1 garlic clove(s)
• 1 small chili pepper(s)
• 1 carrot(s)
• cornstarch
• 2 eggs
• salt and pepper
• 1 large potato(s), floury
• Oil for the pan
• 4 burger buns (mini)
• 4 tbsp coleslaw or coleslaw
• 4 leaves of Lollo Bianco

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Boil the potatoes. Then cut the halloumi cheese and the flesh of one avocado into small cubes and place in a bowl. Chop the garlic and chili pepper and add them. If you don’t like it too spicy, you can cut the chili crosswise and scrape out the seeds. Peel the celery and carrot and grate them over the mixture. Season with salt and pepper and mix in two eggs for binding. Add a little more cornstarch so that the patties are nice and firm and don’t break later in the pan. Remove the cooked potatoes from the pot, mash them, and add them to the mixture. If the mixture is now too wet, add a little more flour. Heat a little oil in a pan. Use a spoon to drop small portions of the vegetable mixture into the pan and form them into mini patties. Fry for 3 minutes on each side. Cut the mini burger buns in half and toast them in the pan next to the patties for 2 to 3 minutes. Top the crispy burger buns with coleslaw, green salad and patties.