Spicy Mexican corn & bean fritters

Updated: Mar 20

Tasty, filling and packed with protein, on your plate in 15 minutes using basic store cupboard ingredients, these speedy fritters make the perfect tasty brunch, lunch, light dinner or substantial side dish.



Here's how........



Ingredients

100g self raising flour, gluten free flour or gram flour

1 tsp baking powder

80ml milk

1 egg

1 tin red kidney beans

1 small tin sweetcorn

1 teaspoon mild chilli powder

1 tsp chilli flakes

1 tsp smoked paprika

1 tsp salt

1/2 tsp black pepper

handful chopped coriander


Method

Preheat oven to 180c

Mix milk, egg and flour to a smooth batter. add salt, pepper, paprika, chilli flakes and chilli powder.

Add drained sweetcorn and 1/2 tin of drained kidney beans and coriander.

Roughly mash the other half of the tin and add, mix thoroughly.


Heat a teaspoon of sunflower oil in a frying pan over a medium heat and add a heaped tablespoon of mixture to the pan, use a fork to shape into a patty and after a minute flip to cook the other side.

Repeat until all the mixture is used. Place on a baking tray on 180c for 10 minutes.

Yields approx 8 fritters.


Serve with a squeeze of fresh lime and a good dollop of soured cream.




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