Jamie Oliver

Spicy Corn & Chickpea Burgers

I love me a good veggie burger. But they are definitely not all created equal. I've had some that are sooo good, and then I've had others that have zero flavour and the consistency of sawdust. Typically, restaurants serve a pretty good veggie burger, while frozen grocery store patties just don't do it for me.

But since this spicy corn & chickpea burger recipe comes from well-known chef, Jamie Oliver, I think it's safe to say it'll be delicious. Not to mention that he serves this burger up with a side of sweet potato wedges - yum!

Spicy Corn & Chickpea Burgers.jpg

Spicy Corn & Chickpea Burgers
(with a side of Sweet Potato Wedges)


  • 800 g sweet potatoes
  • 2 teaspoons smoked paprika
  • olive oil
  • 1 x 400 g tin of chickpeas
  • 1 x 340 g tin of sweetcorn
  • ½ a bunch of fresh coriander
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 3 heaped tablespoons plain flour , plus extra for dusting
  • 1 lemon
  • 1 small round lettuce
  • 2 large ripe tomatoes
  • tomato ketchup
  • 4 wholemeal burger buns
  • extra virgin olive oil


  1. Packed with spices, herbs and a hit of lemon zest, these vegan burgers ensure you get all the joy of tucking into a burger – all those beautiful contrasting textures. Making these veg-packed beauties gives us two of our 5-a-day, and because they’re only full of the good stuff, they’re super-healthy, but seriously satisfying, too. This recipe makes four burgers, so get your patties made at step 6 and freeze any remaining depending on how many mouths you’re feeding. If you’ve got any salady bits and bobs hanging around, serve them up alongside your burger.
  2. Preheat the oven to 200ºC/400ºF.
  3. Scrub the sweet potatoes clean, then halve and cut into wedges. Sprinkle over a pinch of sea salt and black pepper and 1½ teaspoons of paprika (save the rest for the burgers). Drizzle with ½ tablespoon of olive oil, toss to coat and spread in one layer onto two baking trays.
  4. Bake in the hot oven for 35 to 40 minutes, or until golden and cooked through.
  5. While your wedges are cooking, drain the chickpeas and sweetcorn and place in a food processor. Pick the coriander leaves, then add half to the processor along with all of the stalks. If you don’t have a food processor, place in a bowl and mash with a potato masher or fork.
  6. Add the spices, flour and a pinch of sea salt, grate in the lemon zest, then pulse until combined, but not smooth – you want to retain a bit of texture. If you don’t have a food processor, combine with a fork, then scrunch with clean hands.
  7. On a flour-dusted surface, divide and shape the mixture into four equally sized patties (roughly 2cm thick). Pop onto a tray and place in the fridge for around 30 minutes to firm up.
  8. Heat a splash of olive oil in a large frying pan over a medium heat. Once hot, add the patties and cook for around 10 minutes, or until golden and cooked through, turning halfway.
  9. Click off 4 nice lettuce leaves, then finely slice the tomatoes horizontally.
  10. Halve the burger buns, then squeeze a large dollop of ketchup onto the base of each one (toast them if you like), then top with the burgers.
  11. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops.
  12. Chop the remaining lettuce with any leftover tomato, drizzle with a little extra virgin olive oil, add a squeeze of lemon juice, season, toss to coat and serve up with the burgers and sweet potato wedges.



Mexican Chicken Chili

Mmmm... I do love me a good chili! But since I'm a baby when it comes to heat, I appreciate that homemade chili really gives you the flexibility to make it as spicy (or in my case, as mild) as you'd like. This Mexican Chicken Chili recipe from Jamie Oliver has all the delicious traditional flavours - as well as an easy tomato salsa to top off the stuffed tortillas. Huh? Stuffed tortillas?! Yes, that's right - you stuff the chicken chili right inside some grilled tortillas for a more authentic Mexican experience. You're going to love it!

Mexican Chicken Chili


Photo Source: jamieoliver.com

Photo Source: jamieoliver.com

Chili Ingredients

  • 2 onions
  • 4 cloves of garlic
  • ½ a bunch of fresh coriander
  • 2 free-range chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 whole dried chipotle chili
  • 1 pinch of dried chili flakes
  • 2 x 400 g cans of diced tomatoes
  • 1 x 410 g tin of black beans
  • 4-6 flour tortillas
  • 2 gem lettuces
  • 0% fat Greek–style yoghurt
  • 1 lime

Tomato Salsa Ingredients

  • 1 red pepper
  • 1 red chili
  • 4 ripe tomatoes
  • 3-4 spring onions
  • ½ a bunch of fresh coriander
  • 1 lime


  1. Peel and slice the onions, peel and finely chop the garlic. Pick the coriander leaves and finely chop the stalks. Slice the chicken into 1 cm strips.
  2. Heat the oil in a pan over a medium heat and, when hot, sauté the onions, garlic, coriander stalks, spices, and whole and flaked chili for 5 minutes, until the onion is soft, but not coloured.
  3. Add the chicken strips and cook for a couple of minutes, then add the canned tomatoes. Bring to the boil, then reduce the heat and simmer, partly covered, for 35 to 40 minutes, or until the chicken breaks apart when pressed with the back of a spoon. Add a splash of water if it looks too dry at any stage.
  4. Next, make the salsa. Blister the pepper and chilli skins by placing them under a hot grill or holding them with tongs over a gas flame. Once blackened all over, place in a bowl, cover with cling wrap and set aside to cool.
  5. Roughly chop the tomatoes, put them in a colander with a pinch of sea salt and place it in the sink for 15 minutes to allow the salt to draw out some of the tomatoes’ water, then give the colander a good shake.
  6. Peel the skins from the pepper and chili and discard along with the seeds, then place them on a board with the spring onions and chop.
  7. Add the tomatoes, pick over the coriander leaves and continue chopping until you have a fine salsa. Transfer to a bowl, and season with black pepper and a good squeeze of lime juice.
  8. Shred the chicken using two forks, then drain and stir the black beans into the chili. Continue cooking for a couple of minutes until the beans are heated through, then remove from the heat and stir in the coriander leaves.
  9. Chop the lettuce, then serve the chili in the tortillas with the lettuce, a good spoonful of salsa and a drizzle of yogurt, with lime wedges on the side.