Sweetcorn Burgers Recipe
Take those sweetcorn burgers up a notch, with Thai red curry paste, lime leaves and ground cumin for a vibrant vegan dinner
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Cooking tools:
- Food processor
- Pot
- Colander
- Mixing bowl
- Spoon
- Skillet
- Spatula
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Kitchen scale
- Stove
- Whisk
- Serving platter
- Bread knife
- Paper towel
- Oven
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
- ¼ cucumber thinly sliced
- 1 small carrot cut into matchsticks
- 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
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