Cheesy Baked Bean and Sweetcorn Fritters
These vegetarian fritters offer a Mexican twist on a classic patty. They are made by blending mixed beans and chickpeas into a smooth base, then combining with grated cheddar, sweetcorn, chopped jalapeños, egg and fresh coriander. The mixture is shaped into eight patties and fried until golden. They are served with a vibrant salsa of cherry tomatoes, red onion, more coriander and lime juice, alongside optional salad leaves for a complete main course.
Ingredients
- 400g can mixed bean in water, drained
- 400g can chickpea drained
- 50g mature cheddar grated
- 198g can sweetcorn drained
- 8 jalapeno chilli slices from a jar, finely chopped
- 1 egg beaten
- small handful coriander chopped
- 2 tbsp vegetable oil
- 10 cherry tomatoes quartered
- 1/2 red onion sliced
- juice 1/2 lime
- mixed salad leaves to serve (optional)
Method
- Place the beans and chickpeas into a food processor bowl and blend to a smooth consistency. Transfer to a mixing bowl and stir in the cheese, sweetcorn, jalapeños, egg and half of the chopped coriander. Season the mixture, combine thoroughly, then form it into eight patties.
- Warm the oil in a large frying pan and fry the patties for 4 mins on each side, cooking in batches if needed. As they are cooked, keep them warm in a low oven.
- Combine the quartered tomatoes, sliced onion, the rest of the coriander and the lime juice, seasoning with a little salt. Serve the warm fritters with this salsa and with salad leaves on the side, if desired.
Nutrition (per serving)
Calories292 kcal
Fat13 g
Saturates4 g
Carbs24 g
Sugars2 g
Fibre12 g
Protein17 g
Sodium760 mg
Salt1 g
Recipe details
Skill levelEasy
CategoryMain course
Cuisinemexican
DietVegetarian
