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


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.



  • 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


  • 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

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Nutritional Information

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