This Thai-spiced sweetcorn burgers recipe is adapted from Leon Happy Fast Food by Rebecca Seal, Jack Burke and John Vincent (£16.99, Conran Octopus). Also try our vegan burger recipe, vegetarian burger and more vegetarian burgers.

This recipe is vegan, but some Thai curry pastes contain fish sauce or shrimp paste – check the label.


  • 125g sweetcorn kernels (tinned or frozen)
  • ½ tsp ground cumin
  • 1½ tsp Thai red curry paste
  • 6 fresh lime leaves, very finely chopped
  • 2 spring onions, finely chopped
  • finely chopped to make 1 tbsp coriander, plus extra leaves to serve
  • 50g green beans, cut into ½cm pieces
  • finely chopped to make 1 tsp red chilli
  • 50g gram flour
  • ½ tsp baking powder
  • 2 tsp lime juice
  • for frying flavourless cooking oil
  • ¼ cucumber, thinly sliced
  • 1 small carrot, cut into matchsticks
  • finely chopped to make 1 tsp red chilli
  • 1 small long shallot, finely sliced
  • a pinch caster sugar
  • mayo or Kewpie mayo, to serve
  • 4 burger buns, split and toasted
  • 1 tbsp unroasted peanuts, chopped
  • sweet chilli sauce or sriracha, to serve
  • ¼ crisp lettuce, chopped


  • STEP 1

    If you’re using frozen sweetcorn, bring a pan of water to the boil, add the sweetcorn, bring back to the boil, then drain. Set aside a third of the sweetcorn in a bowl and put the remainder into a food processor. Add the cumin, curry paste and lime leaves, and blitz to form a paste.

  • STEP 2

    Add the spring onions, coriander, beans and chilli to the sweetcorn bowl and mix, then add the sweetcorn paste into the bowl. Add the gram flour, baking powder, 1 tsp of the lime juice and 2 tbsp of water. Season well and mix together into a thick batter that drops off a spoon, adding a dash more water if too thick.

  • STEP 3

    Pour 1½ tbsp of oil into a wide frying pan over a medium-low heat. When shimmering, cook a nugget of the batter for 1-2 minutes on each side. Taste to check the seasoning and heat level. Spoon in half the batter in two big dollops, making each into a patty around 10cm across. Cook for 3-4 minutes until deep golden on the bottom – turn the heat to low if they are browning any faster. Carefully flip them and cook the other sides for 3 minutes or until deep golden. Remove, keep warm and repeat to cook the remaining two burgers, adding more oil as needed.

  • STEP 4

    Put the cucumber, carrot, chilli, shallot, 1 tsp of lime juice and the sugar into a small bowl and toss together

  • STEP 5

    Spread a little mayo on the bottom of each bun, then add a quarter of the dressed veg and a pinch of the chopped nuts to each. Add a patty, then drizzle over a little sweet chilli sauce or sriracha. Finish with coriander, lettuce leaves and the bun tops.


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