Photo of Sweetcorn, red pepper & chickpea burgers by WW

Sweetcorn, red pepper & chickpea burgers

Points® value
Total Time
25 min
15 min
10 min


Sweetcorn, tinned, drained

165 g, and rinsed

Chickpeas, cooked

1 can(s), large, drained, and rinsed

Ground Cumin

1 teaspoon(s), level

Chilli flakes

½ teaspoon(s), level

Plain White Flour

4 tablespoon(s), level

Roasted red peppers in brine, drained

150 g, drained weight

Porridge oats

30 g

Olive Oil

1 tablespoon(s)

Calorie controlled cooking spray

4 spray(s)

Soft brown bread roll

4 medium


1 portion(s)

Chorizo jam

2 serving(s)


  1. Place the sweetcorn and chickpeas into a food processor. Add the red peppers, cumin, chilli flakes, plain flour, porridge oats and olive oil. Season well and pulse until combined.
  2. Shape the mixture into 4 patties and chill in the fridge for 30 minutes to firm up. Mist a large nonstick frying pan with cooking spray and set over a medium-high heat. Cook the burgers for 4 minutes on each side, or until cooked through and golden.
  3. Split the rolls and top the base of each with a handful of rocket leaves, a burger and 1 tbsp chorizo jam.