Sweetcorn Fritter, Bacon and Avocado Burgers
If you put this recipe together using a gluten-free bun and leaving out the bacon, you have a delicious offering for both gluten-free and vegetarian eaters who sometimes miss out on having a great burger option. ¼ cup each chickpea flour and brown rice flour
¾ teaspoon baking powder 1 teaspoon sea salt
1 tablespoon Mexican chipotle spice mix, or your own favourite spice mix (see Cook’s note)
¼ cup chopped coriander 1 large egg, size 7
2 tablespoons milk
1½ cups corn kernels (see Cook’s note)
2 tablespoons vegetable oil 4 burger buns, warm
mayonnaise, rocket and sliced avocado
8 rashers streaky bacon, cooked
FRITTERS: Place all the ingredients, except the oil, in a large bowl and combine well.
Heat the oil in a sauté pan. Add 4 even spoonfuls of the mixture and cook over a medium heat for about 3 minutes each side, or until cooked through.
TO ASSEMBLE: Halve the buns and spread the cut sides with mayonnaise. Layer the bottom buns with rocket, a fritter, bacon, avocado and more rocket. Add the tops and serve immediately. MAKES 4 BURGERS
Cook’s note: Check that the spice mix you choose is gluten free if you are making that option. If using frozen sweetcorn, thaw before adding to the recipe.