Thai-spiced sweetcorn burgers

30 MINUTES | SERVES 4 | EASY |

Some Thai curry pastes contain fish sauce or shrimp paste – check the label.

sweetcorn kernels (tinned or frozen) 125g

ground cumin Ω tsp

thai red curry paste 1Ω tbsp

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 Ωcm pieces

red chilli finely chopped to make 1 tsp

gram flour 50g

baking powder Ω tsp

lime juice 2 tsp

flavourless cooking oil for frying

cucumber º, 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 1/4, chopped

• 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 1Ω 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.

PER SERVING 617 KCALS | FAT 35.4G

SATURATES 3.4G | CARBS 55.5G | SUGARS 8.1G

FIBRE 7G | PROTEIN 15.4G | SALT 2G