Cheesy baked bean and sweetcorn fritters
Serves 4
Easy
Prep:
Cook:
Vegetarian patties packed with pulses and oozing cheddar cheese- a vibrant quick salsa Mexican dish with a difference
Skip to ingredients
Showing items 1 to 3 of 6
- 400g can mixed beanin water, drained
- 400g can chickpeadrained
- 50g mature cheddargrated
- 198g can sweetcorndrained
- 8 jalapeno chillislices from a jar, finely chopped
- 1 eggbeaten
- small handful corianderchopped
- 2 tbsp vegetable oil
- 10 cherry tomatoesquartered
- ½ red onionsliced
- juice ½ lime
- mixed salad leavesto serve (optional)
Nutrition: per serving
- kcal292low
- 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.
