eCook Meal
Bunless Halloumi Burger & Zesty Elotes
with crispy chickpeas & fresh coriander
A cheese lover’s dream! Bunless halloumi burgers sit atop fresh salad leaves, sprinkled with pumpkin seeds and fresh coriander. Sided with famous Mexican elotes; charred corn on the cob smothered in crème fraîche, lime zest, chilli flakes and coriander!
Serving guide
Choose your portion size.
POPPIN’ SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
THE HOT CHICK
Return the pan to a medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas for 12-15 minutes until crispy and caramel in colour. For best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. Season on completion and set aside.
MIX TOGETHER
In a bowl, combine the crème fraîche, the grated Garlic (to taste), the lime zest, the chilli flakes (to taste) and ½ the chopped coriander.
EASY ELOTES
Place a pan, that has a lid, over a high heat. Add a drizzle of oil and a splash of water just to cover the base. Once simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter, and fry for a further 2 minutes until cooked through and golden, turning as it colours. Remove from the pan on completion. Once cooled slightly, smear the crème fraîche mixture over the corn on the cob until fully coated. Sprinkle on the grated cheese and set aside.
HEY PATTY!
Coat the halloumi patties in a drizzle of oil and the Mexican blend. Return the pan to a high heat. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Leave to drain on some paper towel.
BURGER TIME!
Make a bed of the rinsed salad leaves. Top with the golden halloumi patties. Side with the cheesy elote and squeeze over a generous drizzle of Lime juice. Sprinkle over the crispy Chickpeas, the pumpkin seeds and the remaining coriander. Dig into this delight!
POPPIN’ SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
THE HOT CHICK
Return the pan to a medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas for 12-15 minutes until crispy and caramel in colour. For best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. Season on completion and set aside.
MIX TOGETHER
In a bowl, combine the crème fraîche, the grated Garlic (to taste), the lime zest, the chilli flakes (to taste) and ½ the chopped coriander.
EASY ELOTES
Place a pan, that has a lid, over a high heat. Add a drizzle of oil and a splash of water just to cover the base. Once simmering, place the corn on the cobs in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter, and fry for a further 2 minutes until cooked through and golden, turning as they colour. Remove from the pan on completion. Once cooled slightly, smear the crème fraîche mixture over the corn on the cobs until fully coated. Sprinkle on the grated cheese and set aside.
HEY PATTY!
Coat the halloumi patties in a drizzle of oil and the Mexican blend. Return the pan to a high heat. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Leave to drain on some paper towel.
BURGER TIME!
Make a bed of the rinsed salad leaves. Top with the golden halloumi patties. Side with the cheesy elotes and squeeze over a generous drizzle of Lime juice. Sprinkle over the crispy Chickpeas, the pumpkin seeds and the remaining coriander. Dig into this delight!
POPPIN’ SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
THE HOT CHICK
Return the pan to a medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas for 12-15 minutes until crispy and caramel in colour. For best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. Season on completion and set aside.
MIX TOGETHER
In a bowl, combine the crème fraîche, the grated Garlic (to taste), the lime zest, the chilli flakes (to taste) and ½ the chopped coriander.
EASY ELOTES
Place a large pan, that has a lid, over a high heat. Add a drizzle of oil and a splash of water just to cover the base. Once simmering, place the corn on the cobs in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter, and fry for a further 2 minutes until cooked through and golden, turning as they colour. Remove from the pan on completion. Once cooled slightly, smear the crème fraîche mixture over the corn on the cobs until fully coated. Sprinkle on the grated cheese and set aside.
HEY PATTY!
Coat the halloumi patties in a drizzle of oil and the Mexican blend. Return the pan to a high heat. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Leave to drain on some paper towel.
BURGER TIME!
Make a bed of the rinsed salad leaves. Top with the golden halloumi patties. Side with the cheesy elotes and squeeze over a generous drizzle of Lime juice. Sprinkle over the crispy Chickpeas, the pumpkin seeds and the remaining coriander. Dig into this delight!
POPPIN’ SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
THE HOT CHICK
Return the pan to a medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas for 12-15 minutes until crispy and caramel in colour. For best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. Season on completion and set aside.
MIX TOGETHER
In a bowl, combine the crème fraîche, the grated Garlic (to taste), the lime zest, the chilli flakes (to taste) and ½ the chopped coriander.
EASY ELOTES
Place a large pan, that has a lid, over a high heat. Add a drizzle of oil and a splash of water just to cover the base. Once simmering, place the corn on the cobs in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter, and fry for a further 2 minutes until cooked through and golden, turning as they colour. Remove from the pan on completion. Once cooled slightly, smear the crème fraîche mixture over the corn on the cobs until fully coated. Sprinkle on the grated cheese and set aside.
HEY PATTY!
Coat the halloumi patties in a drizzle of oil and the Mexican blend. Return the pan to a high heat. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Leave to drain on some paper towel.
BURGER TIME!
Make a bed of the rinsed salad leaves. Top with the golden halloumi patties. Side with the cheesy elotes and squeeze over a generous drizzle of Lime juice. Sprinkle over the crispy Chickpeas, the pumpkin seeds and the remaining coriander. Dig into this delight!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R146.30
for 4 servings · R36.58 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Crème Fraîche needs 125 mlSour Cream 250 ml 250 ml at R36.99 · 50% of packR18.50
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
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Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
-
Chickpeas needs 240 gChickpeas in Brine 400 g 400 g at R28.99 · 60% of packR17.39
-
Grated Italian-style Hard Cheese needs 80 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
Not in the Woolies basket — source these elsewhere:
- Halloumi Patties
- NOMU Mexican Spice Blend
- Dried Chilli Flakes
- Corn On The Cobs
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Bunless Halloumi Burger & Zesty Elotes?
The preparation time for Bunless Halloumi Burger & Zesty Elotes with crispy chickpeas & fresh coriander is between 15 and 30 minutes.
What is the total time required to make Bunless Halloumi Burger & Zesty Elotes with crispy chickpeas & fresh coriander?
The total time required to make Bunless Halloumi Burger & Zesty Elotes with crispy chickpeas & fresh coriander is between 30 and 45 minutes.
How many servings does Bunless Halloumi Burger & Zesty Elotes provide?
4 servings
What are the main ingredients in Bunless Halloumi Burger & Zesty Elotes?
Chickpeas, Corn On The Cob, Creme Fraiche, Dried Chilli Flakes, Fresh Coriander, Garlic, Grated Italian-style Hard Cheese, Halloumi Patty, Lime, NOMU Mexican Spice Blend, Pumpkin Seeds, Salad Leaves
What is the nutritional information of Bunless Halloumi Burger & Zesty Elotes?
Calories: 1015, Carbs: 41 grams, Fat: grams, Protein: 52.3 grams, Sugar: 11.1 grams, Salt: 1634 grams
How do I prepare Bunless Halloumi Burger & Zesty Elotes?
POPPIN’ SEEDS: Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. HEY PATTY!: Coat the halloumi patties in a drizzle of oil and the Mexican blend. Return the pan to a high heat. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Leave to drain on some paper towel. BURGER TIME!: Make a bed of the rinsed salad leaves. Top with the golden halloumi patties. Side with the cheesy elotes and squeeze over a generous drizzle of lime juice. Sprinkle over the crispy chickpeas, the pumpkin seeds and the remaining coriander. Dig into this delight! MIX TOGETHER: In a bowl, combine the crème fraîche, the grated garlic (to taste), the lime zest, the chilli flakes (to taste) and ½ the chopped coriander. THE HOT CHICK: Return the pan to a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 12-15 minutes until crispy and caramel in colour. For best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. Season on completion and set aside. EASY ELOTES: Place a pan, that has a lid, over a high heat. Add a drizzle of oil and a splash of water just to cover the base. Once simmering, place the corn on the cobs in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter, and fry for a further 2 minutes until cooked through and golden, turning as they colour. Remove from the pan on completion. Once cooled slightly, smear the crème fraîche mixture over the corn on the cobs until fully coated. Sprinkle on the grated cheese and set aside.
What should be prepared from my kitchen to make Bunless Halloumi Burger & Zesty Elotes?
Chickpeas, Corn On The Cob, Creme Fraiche, Dried Chilli Flakes, Fresh Coriander, Garlic, Grated Italian-style Hard Cheese, Halloumi Patty, Lime, NOMU Mexican Spice Blend, Pumpkin Seeds, Salad Leaves
How many calories does Bunless Halloumi Burger & Zesty Elotes have?
1015 calories
How much fat content does Bunless Halloumi Burger & Zesty Elotes have?
grams