Sunday bun-day is upon us again, this time in the form of the perfect corn and chickpea burgers.

There’s something about piling up all the best ingredients between two toasted buns that makes it pretty much unbeatable in terms of delicious, comforting food. I filled mine with spicy vegan mayo, avocado, tomatoes, red onions, cashew cream cheese, rocket, cilantro and of course, the most important part, the chickpea and corn patty.

As a side I made some crispy baked potato wedges which are also really nice to eat up the leftover spicy vegan mayo with. (hehe)

The patty is soft, yet holds it’s shape both when frying and biting into it (it’s the whole wheat flour that I used!). If you are feeling like you’d like to experiment a bit then I’m sure a bit of crushed nuts/grains would be a nice addition to the texture as well.

But for today, this is just perfect. Give it a try and let me know how it turns out!



For the patties:

1 can chickpeas (400g), reserve the water

150g  canned sweetcorn

handful of coriander

1/2 tsp ground coriander

1/2 tsp ground cumin

zest and juice from 1/2 lime

3 tbsp aqua faba (chickpea water from the can)

4 tbsp whole wheat flour + more for dusting

oil, for frying


6 burger rolls, toasted

avocado, thinly sliced

150ml vegan mayo mixed with 1,5 tsp Sriracha and juice from 1/2 lime

6 tbsp cashew cream cheese

2 medium sized tomatoes, thinly sliced

handful of rocket

fresh coriander



To make the patties, all the ingredients in a blender and pulse until combined but chunky. Cover your hands with flour and shape the mixture into 6 (or more) patties. Place in the fridge for half an hour, then heat up oil in a pan and fry the patties until brown and crusty on both sides.

To assemble, toast the buns, smear a bit of vegan mayo on the bottom buns, then cover with the avocado, burger patty, tomato, cream cheese, rocket and fresh coriander.