Thai-spiced sweetcorn burgers
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 125g sweetcorn kernels (tinned or frozen)
- ½ tsp ground cumin
- 1½ tsp Thai red curry paste
- 6 fresh lime leavesvery finely chopped
- 2 spring onionsfinely chopped
- finely chopped to make 1 tbsp corianderplus extra leaves to serve
- 50g green beanscut 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 cucumberthinly sliced
- 1 small carrotcut into matchsticks
- finely chopped to make 1 tsp red chilli
- 1 small long shallotfinely sliced
- a pinch caster sugar
- mayo or Kewpie mayoto serve
- 4 burger bunssplit and toasted
- 1 tbsp unroasted peanutschopped
- sweet chilli sauce or srirachato serve
- ¼ crisp lettucechopped
Nutrition: per serving
- kcal617
- fat35.4g
- saturates3.4g
- carbs55.5g
- sugars8.1g
- fibre7g
- protein15.4g
- salt2g
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.
