Turkey & sweetcorn burgers

Caroline Marson: Food writer

Children go wild for these burgers, keep them in the freezer for a last minute children's tea - they can be cooked from frozen. Alter the recipe if you want a spicier flavour just add extra chilli powder.

Ingredients: serves 8


Method:

  1. In a bowl, cover the bread with water and leave to soak for about a minute, then squeeze well and crumble into a large bowl.
  2. Add the sweetcorn, turkey mince, egg, spring onions, ground cumin, garlic and seasoning. Use your hands to squeeze the mixture together.
  3. Shape the mince into burger or small meatballs about the size of a golf ball.
  4. Heat a heavy frying pan with sunflower oil and cook the burgers or meatballs in batches, turning them round in the pan until they are golden brown, drain and transfer to a warm oven 200°C / 400°F / Gas Mark 6 and cook for a further 5 minutes or until cooked.

To serve:

Serve with slices of tomato and lettuce in a bun with ketchup for the kids and sweet chilli sauce for the grownups. Or try serving them as small meatballs with tomato sauce and spaghetti.

Recipe tips:

To freeze: Lay the burgers or meat balls on a flat baking sheet and put into the freezer until frozen. Pack into a plastic container, label and freeze. To use: Heat a heavy frying pan with sunflower oil and cook the burgers or meatballs in batches from frozen, turning them round in the pan until they are golden brown, drain and transfer to a warm oven 200°C / 400°F / Gas Mark 6 and cook for a further 5 to 10 minutes or until cooked.