I'm a late convert to sweetcorn on a burger, but if you like corn, this is magic . For a pineapple version, press drained chunks into the batter as it cooks. Swap coriander for parsley or basil if preferred.
1 x 60g egg
40g plain flour
½ tsp bicarbonate of soda
1 tsp ground cumin
150g canned sweetcorn kernels, drained
small bunch coriander, finely chopped
salt to taste
1 tbsp vegetable oil for frying
1. Beat the egg with a pinch of salt in a medium bowl then stir in the flour, bicarbonate of soda and cumin to mix evenly. Add the corn, then stir in the coriander.
2. Fry as for the fiery prawn fritters.
If you like this recipe, try Dan Lepard's Fiery prawn fritters
Dan Lepard's Classic 70s-style hamburger