Thai-spiced sweetcorn burgers
Published: July 20, 2020 at 4:12 PM
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Serves 4
Easy
Total time: 30 mins
0 reviews
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Take those sweetcorn burgers up a notch, with Thai red curry paste, lime leaves and ground cumin for a vibrant vegan dinner
Vegan
Vegetarian
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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). 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.
Ingredients
Nutrition
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125g sweetcorn kernels (tinned or frozen)
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½ tsp ground cumin
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1½ tsp Thai red curry paste
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6 fresh lime leaves
very finely chopped
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2 spring onions
finely chopped
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finely chopped to make 1 tbsp coriander
plus extra leaves to serve
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50g green beans
cut into ½cm pieces
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finely chopped to make 1 tsp red chilli
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50g gram flour
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½ tsp baking powder
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2 tsp lime juice
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for frying flavourless cooking oil
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¼ cucumber
thinly sliced
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1 small carrot
cut into matchsticks
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finely chopped to make 1 tsp red chilli
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1 small long shallot
finely sliced
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a pinch caster sugar
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mayo or Kewpie mayo
to serve
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4 burger buns
split and toasted
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1 tbsp unroasted peanuts
chopped
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sweet chilli sauce or sriracha
to serve
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¼ crisp lettuce
chopped
Nutrition: per serving
- kcal617
- fat35.4g
- saturates3.4g
- carbs55.5g
- sugars8.1g
- fibre7g
- protein15.4g
- salt2g
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Method
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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.
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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.
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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.
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step 4
Put the cucumber, carrot, chilli, shallot, 1 tsp of lime juice and the sugar into a small bowl and toss together
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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
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