Beetroot and halloumi sliders with chilli jam

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

Method

1. Put the chickpeas in a bowl and mash them roughly, add the cumin and chilli and mash again. Add the beetroot, parsley, breadcrumbs and egg and plenty of seasoning. Mix well and form into 8 or 12 small patties.
2. Heat about 1 cm of oil in a frying pan and fry the patties on each side until they are crisp and brown. Drain on kitchen paper. Fry the halloumi briefly until it starts to brown a little. Put a few rocket leaves on the base of each bun, add a patty and a slice of halloumi followed by a spoon of chilli jam then put the lid on. A cocktail stick will hold the lot together. Serve 2 or 3 per person.