Thai Spiced Sweetcorn Burgers Recipes

THAI-SPICED SWEETCORN BURGERS

Thai-spiced sweetcorn burgers image

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

Provided by Janine Ratcliffe

Categories Dinner

Time 30m

Yield Serves 4

Number Of Ingredients 22

Ingredients

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

Steps:

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

Nutrition Facts : Calories 617 calories, Fat 35.4 grams fat, SaturatedFat 3.4 grams saturated fat, Carbohydrate 55.5 grams carbohydrates, Sugar 8.1 grams sugar, Fiber 7 grams fiber, Protein 15.4 grams protein, Sodium 2 milligram of sodium

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