Full of flavour and extra delicious, these golden pieces are a bomb of a treat and kids love them too. I have been making these for the last few years, and have been meaning to pass them on for you to share and enjoy. This recipe came to me one day when I had way too much corn in my pantry, and too many sundried tomatoes in the fridge. The other ingredients came along like colours to the palette of an artist. These delights are wonderful served on a bed of rice, or in a wholemeal pitta bread, with a crunchy green salad to complement it – and of course, some wonderful favourite vegan dressing.
Makes 6 burgers
- 1¾ cups cooked sweetcorn
- ¾ cup polenta (cornmeal ground)
- ½ cup plain unbleached self-raising flour
- 2 tsp egg replacer (I use Orgran)
- ½ tsp corn-flour
- ¼ tsp curry powder (optional)
- ¾ cup chopped sundried tomatoes
- 1 large Spanish onion, finely chopped
- 1 cup of grated vegan melting cheese of your choice
- 4 cloves garlic, finely chopped
- ¼ cup finely chopped parsley
- ¼ cup grated carrot
- salt and pepper to taste
Place half of your sweetcorn in a food processor and pulse until smooth and creamy.
Meanwhile, add all the dried ingredients in a large mixing bowl and stir until blended. Now add the processed sweetcorn, together with the remaining whole sweetcorn, and give them a good mix. Finally, add the sundried tomatoes and the rest of the ingredients, one at a time, and continue to mix until all has blended into a nice thick consistency. If a little too runny, add a little more flour. Then place in the refrigerator for an hour.
Dust a large plate with flour, roll your sleeves up, wash your hands, and roll enough of the mix in the palms of your hands to form a ball. Then flatten slightly into the shape of a burger, place on the dusted plate, and put in fridge for another few minutes.
Now heat some olive oil in a non-stick frying pan, and fry the burgers for around 5 minutes on a medium to low heat – flip them over once, and then a few moments later, flip them one last time. Finally, place onto a greased dish and oven bake for 15 minutes or so in a 400ºF (200ºC) oven, until golden.
Serve hot and do not hesitate to add some more grated vegan cheese !!! Sweet chilli sauce is a favourite topping for this dish – as is a huge salad to accompany it !!!
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