Combine chicken mince, Edgell Corn Kernels, spring onions and chicken stock powder in a large bowl. Season to taste.
Shape mixture into 6 patties and coat with couscous, cover and refrigerate for 30 minutes.
Heat oil in a non stick frypan and shallow fry patties over a medium heat for 8 minutes on each side or until golden brown and cooked through. Serve patties with salad or in a toasted bun.