1 can sweetcorn, drained
1/2 medium onion, chopped
1/2 large red bell pepper, finely chopped
1/2 teaspoon grated lime peel
180g white rice
3 tablespoons chopped corriander
4 teaspoons diced jalapeño chilli
1/2 teaspoon salt
1/2 teaspoon ground cumin
Vegetable oil spray
4 large flour tortillas
100g sour cream
Blend sweetcorn and polenta for 15 seconds in a food processor, keeping a small amount of the sweetcorn back.
Transfer mixture to heavy medium nonstick saucepan.
Add water, onion, bell pepper and lime peel.
Cover and cook over very low heat until thick and firm, stirring often, 12-15 minutes.
Cook rice as per instructions and mix into pan along with corriander, jalapeño, salt and cumin.
Drop 1/4 of mixture onto each of 4 pieces of foil; press pieces into patties.
Let stand until completely cool.
Prepare barbecueof grill (medium heat).
Spray both sides of burgers with nonstick spray; grill until crisp, about 5 minutes per side.
Grill tortillas until pliable, about 30 seconds per side.
Transfer tortillas to plates.
On each tortilla place 1 burger, 1/4 of sour cream and 1/4 of salsa.
Fold tortillas over to enclose.
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