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5 from 1 vote

Double-stacked chilli sweetcorn burger

Crispy, chewy chilli sweetcorn fritters, topped with creamy Swiss cheese and a kick of spicy relish.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Burgers and sandwiches
Keyword: burger, chilli, sandwich, sandwiches, sweetcorn, Swiss cheese
Servings: 2
Author: Emily Leary


  • Vegetable or groundnut oil enough to cover the bottom of the pan, half an inch deep
  • 30 g self raising flour
  • 40 g cornmeal flour
  • pinch of salt and pepper
  • 1 tsp mild chilli powder or more if you'd like them hot
  • 2 1/2 tbsp whole milk
  • 1 medium egg
  • 2 spring onions
  • 355 g can sweetcorn in water
  • 2 burger buns
  • 4 slices Swiss cheese I used Leerdammer Burger and Toastie
  • 2 tbsp any spicy relish
  • Olives to serve


  • Heat the oil in the pan over a medium heat.
  • In a bowl, mix the flour, cornmeal, salt, pepper and chilli together.
  • In a separate bowl, whisk the milk and egg together, then mix into the dry ingredients.
  • Drain the sweetcorn and mash ever so slightly with a fork to break up a little (this is important, I've learned, as it helps avoid the fritters popping in the pan).
  • Stir the corn and chopped spring onions (whites and greens) into the mix.
  • Spoon a quarter of the mix into the pan, letting it spread out by itself.
  • Fry for a minute or two until golden underneath, then flip and cook until evenly golden.
  • Place on kitchen paper to drain while you fry the other three.
  • To put the sandwiches together, toast the bun lightly, then stack fritter, cheese, fritter, cheese, relish.
  • Garnish with the olives.