For those of you who know me, will know that I am not a huge Jamie Olivier fan at all. I just don’t connect with his cooking and nothing he makes seem to interest me.
With that said, I was looking for a light meal to make today and I was looking in the cupboard when I came across a case of 24 tins of sweetcorn, I don’t remember buying them, but they were there amongst the butterbeans.
I was looking for something to make with the sweetcorn when I came across a recipe for sweetcorn burgers by Jamie Olivier, I really didn’t want to click on the recipe, but curiosity got the better of me and I ventured onto the page to look for the recipe.
Of course, I didn’t have most of his required ingredients, but I substituted with what I had on hand and hey presto we had sweetcorn burgers for lunch.
We had them on bread… aka I forgot to buy rolls, with crisp lettuce, juicy slices of tomatoe, sweet red onion slices, strong cheddar cheese, grilled mushrooms and my very own homemade sriracha mayo and a side of fries
Ingredients for the burgers:
- 1 x 410g tin of sweetcorn, drained.
- 1 x 410g tin of chickpeas, drained.
- A bunchful of coriander, with the stalks.
- 1 x tsp cayenne pepper.
- 1 x tsp dhania powder.
- 1 x tsp jeera powder.
- Salt and pepper to season.
- 4 x heaped tbsp. cake flour.
- Put the sweetcorn, chickpeas, spices and coriander in the blender.
- Pulse, do not blend at full speed, just pulse till the mixture comes together, it must still have a rough texture.
- Pour the mixture into a bowl, add the cake flour and using a spoon mix till well combined.
- Break off pieces of the mixture and either make a patty using your burger mould or make a patty shape using your hands.
- Pop into the fridge to set for an hour.
- Fry in a little oil till golden brown on both sides.