Sweetcorn fritter burger

Thai-spiced sweetcorn burgers

  • serves 4
  • Easy

Take those sweetcorn burgers up a notch, with Thai red curry paste, lime leaves and ground cumin for a vibrant vegan dinner

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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). Try more vegetarian burgers and our vegan burger recipe.

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

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Ingredients

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

Method

  • 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.

Head here for more ways with sweetcorn

Vegan Mexican Sweetcorn Soup Recipe with Ancho Chillies

Nutritional Information

  • Kcals 617
  • Fat 35.4g
  • Saturates 3.4g
  • Carbs 55.5g
  • Sugars 8.1g
  • Fibre 7g
  • Protein 15.4g
  • Salt 2g
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