Veggie Burger Sliders | olivemagazine

Ingredients

• 400g tin chickpeas rinsed and drained
• 1 tsp ground cumin
• 1-2 hot green chilli finely chopped
• 250g raw beetroot peeled and grated (wear gloves to avoid staining your hands)
• chopped to make 2 tbsp parsley
• 50g fresh wholemeal breadcrumbs
• 1 egg
• olive oil
• 4 or 6 slices halloumi each halved
• a handful rocket
• (brioche if you can get them) 8 or 12 small buns split and cut side toasted
• to serve chilli jam