Corn Fritter and Fried Egg Breakfast Burger Recipe
This corn fritter breakfast burger recipe with fried egg and Thai sweet chilli sauce makes a delicious vegetarian breakfast burger that's packed with flavour and crunch. With a Southeast Asian twist on the classic breakfast burger, it’s so good you won't miss the burger patty and bacon, and the grease that comes with it, one bit.
Servings: 2 Burgers
Calories: 815kcal
Ingredients
Corn Fritters
- 300 g of uncooked corn kernels
- 60 g all-purpose flour
- 60 g rice flour
- 1 tsp salt
- ½ tsp MSG
- 1 tsp baking powder
- 1 cup cold tonic water plus more if necessary
- 2 pieces spring onion chopped finely
- 1 tbsp kaffir lime leaves finely chopped
- 2 tsp chilli paste more to taste
- 1 tbsp black sesame seeds
Burgers
- 2 burger buns with sesame seeds
- 1 bunch green leaf lettuce washed
- 2 eggs large
- 4 large corn fritters the diameter of the buns
- 2 tbsp sweet chilli sauce
- 3 tbsp Japanese mayonnaise
- 1 tbsp Sriracha sauce optional
- 2 tsp Neutral vegetable oil
Instructions
Corn Fritters
- Place the corn kernels in a mixing bowl, ensuring they are all separated.
- In a separate mixing bowl, incorporate the flours, salt, MSG, baking powder, spring onion, kaffir lime leaves, chilli paste and sesame seeds.
- Slowly add the tonic water and mix gently. The mix should have the consistency of a thick batter.
- Add most of this mixture to the corn and incorporate well using a light touch.
- In a tall-sided saucepan, heat around 4 cm of neutral oil to 180°C.
- Place an oven tray with a wire rack covered in kitchen towels next to the saucepan.
- Place the fritter mix on a kitchen scale and turn the scale on. Using a large spoon, scoop a spoonful onto a soup serving spoon and shape so that no corn will fall off the mix. Check the scale, as a guide you should have used around 100-120 g of the mixture to form the fritter.
- Hold the serving spoon over the saucepan almost touching the oil and using the large spoon, carefully scoop the batter off the serving spoon and into the oil.
- Start a timer and turn the fritter after 1 min 30 secs, or after the fritter appears safe to turn over without breaking, using a small slotted spoon or a fish slice. After another 1 min 30 secs, the fritter should be golden brown.
- Remove from the oil using a slotted spoon and place on the oven tray. Repeat until all the mix is used up. If you're making several burgers keep the cooked ones in a warm oven.
Burgers
- Halve and toast the interior of the buns.
- Spread a layer of Thai sweet chilli sauce over the toasted buns.
- Fry the eggs in a thin layer of vegetable oil using egg rings the same diameter as the buns.
- Assemble the burger by placing a very generous layer of torn lettuce on top of the sweet chilli sauce.
- Place one corn fritter on top of the lettuce. Add a good slather of mayo on this. Place the second corn fritter on top of this.
- With the eggs fried to your liking (we like a soft, runny yolk), carefully place the egg on top of the second fritter.
- If you're using Sriracha sauce, now is the time to squirt it over the egg.
- Add some extra may to the top half of the bun if you desire.
- Serve with some paper towels!
Nutrition
Calories: 815kcal | Carbohydrates: 117g | Protein: 22g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 2339mg | Potassium: 666mg | Fiber: 7g | Sugar: 22g | Vitamin A: 1111IU | Vitamin C: 18mg | Calcium: 284mg | Iron: 6mg