vegan corn burger
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Corn Burger
Yields 6
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 1 x 400g tin of chickpeas
  2. 1 x 340g tin of sweetcorn
  3. ½ a bunch of fresh coriander
  4. ½ teaspoon paprika
  5. ½ teaspoon ground coriander
  6. ½ teaspoon ground cumin
  7. 1 lemon (zest of)
  8. 3 heaped tablespoons plain flour, plus extra for dusting
  9. sea salt
  10. rapeseed oil
Instructions
  1. Drain and place the chickpeas and sweetcorn into a food processor. Pick the coriander leaves, then add half to the processor along with all of the stalks.
  2. Add the spices, lemon zest, flour and a pinch of salt, then pulse until combined but not smooth – retain a bit of texture.
  3. On a flour-dusted surface, divide and shape the mixture into six equally sized patties (roughly 2cm thick). Make sure they are well coated in flour as this will help to keep them together.
  4. Place onto a tray and refrigerate for around 20 - 30 minutes to firm up.
  5. Heat a splash of oil in a large frying pan over a medium heat. Once hot, add the patties and cook for around 8 - 10 minutes, or until golden and cooked through, turning halfway through cooking.
Notes
  1. Serve in a bun with lettuce and tomato sauce or on their own with a salad
Adapted from www.jamieoliver.com
Eat Plants Not Animals http://www.eatplantsnotanimals.com/