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Cheesy baked bean and sweetcorn fritters

Cheesy bean & sweetcorn cakes with quick salsa

Cheesy baked bean and sweetcorn fritters

Name: Cheesy baked bean and sweetcorn fritters
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
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; ½ red onion sliced; juice ½ lime; mixed salad leaves to serve (optional)

Cassie Best

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.2 out of 5.17 ratingsRate

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Vegetarian patties packed with pulses and oozing cheddar cheese- a vibrant quick salsa Mexican dish with a difference

Freezable

Vegetarian

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Showing items 1 to 3 of 3

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Ingredients

Nutrition

Units:

MetricUS

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
½ red onion

sliced
juice ½ lime
mixed salad leaves

to serve (optional)

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Nutrition: per serving

kcal292

low
fat13g
saturates4g
carbs24g
sugars2g
fibre12g
protein17g
salt1.9g

Method

step 1

Put the beans and chickpeas in the bowl of a food processor and blend until smooth. Tip into a bowl and add the cheese, sweetcorn, jalapeños, egg and half the coriander. Season, mix well to combine, then shape into 8 patties.
step 2

Heat the oil in a large frying pan and cook the patties for 4 mins on each side – you may have to do this in batches. Keep them warm in the oven as you go.
step 3

Mix the tomatoes, onion, remaining coriander and lime juice with a little salt. Serve the cakes with salsa and salad leaves, if you like.

Recipe from Good Food magazine, May 2012

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Overall rating

A star rating of 4.2 out of 5.17 ratings

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