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Paneton Corn and Courgette Burgers

Paneton Corn and Courgette burgers

Course Main Course


  • 6 Paneton Baps
  • 3 large Corn cobs
  • 1 large Courgette
  • 200 g Feta
  • 1 handful Mint
  • 2 eggs
  • 1/3 cup Cornflour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • olive oil for frying
  • 1 red onion chopped
  • 1 bag baby spinach (we like Fresh Grower)
  • 1 cucumber sliced
  • Japanese Kewpie Mayo


  • Bring a large pot of water to boil. Peel corn husks off and cook corn for 5 minutes.  drain and allow cobs to cool.
  • Grate courgette and place into a medium bowl.  Cut half of the feta into small cubes and add to courgettes.  Add cornflour, baking soda, salt and pepper into the bowl.
  • Once corn is cool, cut kernels from the cob, place half in the courgette bowl and the other half into a food processor with half the feta and eggs and blitz till it's a rough paste.  Add corn paste to the courgette bowl to combine all ingredients.  
  • Heat a large fry pan with olive oil.  Use a 1/3 cup measurer to scoop the fritter mix into the pan to cook similar sized fritters.  Cook until golden brown on one side before flipping over, this takes about 2-3 minutes.  Once browned on both sides, place on a lined oven tray on your oven until ready to assemble burgers.
  • Slice Baps in half and toast cut side down in a buttery pan (or in your toaster if preferred).
  • Slice red onion and cucumber into generous sized rings (this will make for a great crunchy texture)
  • To assemble, we put a handful of spinach down, then two fritters, cucumber, onion the mayo and you are ready to eat.
Keyword burger
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