Cheesy baked bean and sweetcorn fritters
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
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)
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.