Mexican sweetcorn and black bean fritters
Recipe summaryClick image to view larger version
Suitable for vegans
Category Main course
Serves 4
Preparation 15 mins
Cooking 20 mins
Rating:
A brunch classic, these Mexican-inspired fritters have less flour and no egg making them lighter and crispier.
Ingredients
- For the salsa:
- 4 tsp white wine vinegar
- 300g mixed tomatoes (at room temperature), roughly chopped
- 1 large green chilli, deseeded and finely chopped (optional)
- 400g can black beans, drained and rinsed
- 2 tsp cumin seeds, roughly crushed
- 100ml vegetable stock
- 75ml light olive oil
- 1 red onion, finely sliced
- 1 large mango, cubed
- 2 large handfuls of coriander leaves, chopped
- For the fritters: 400g sweetcorn (about 3 cobs)
- 2 cloves garlic, crushed
- 165g plain flour
- handful of coriander leaves, finely chopped
- Extra sides (optional): basmati rice, Mexican chilli sauce, soured cream/Oatly crème fraîche or unsweetened coconut yogurt, guacamole
Method
Stage 1
In a medium bowl, mix the onion for the salsa with the vinegar and a pinch of salt, then set aside to soften.
Stage 2
For the fritters, mix all the ingredients (except the oil) along with some salt and pepper in a bowl until sticky and the veg are well coated.
Stage 3
Heat the oil in large frying pan over a medium heat and fry the fritter mixture in tablespoon portions, spreading to roughly flatten. Turn once golden and crispy (about 2 minutes), then set aside to keep warm while you cook the rest.
Stage 4
Mix the rest of the salsa ingredients with the softened onion and serve with the fritters, basmati rice, chilli sauce, soured cream or yogurt, and guacamole.
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