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Photo of White bean, corn and herb fritters with capsicum salsa by WW

White bean, corn and herb fritters with capsicum salsa

4
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Cannellini beans are a good source of protein, which helps keep you fuller for longer. These little bean and corn fritters are delicious as a cold lunch, too.

Ingredients

Canned cannellini beans, rinsed, drained

1 400g can, (1x400g can)

Egg(s)

3 medium

Wholemeal self-raising flour

⅓ cup(s), (50g)

Frozen corn

240 g

Orange sweet potato (kumara)

350 g, grated

Green shallot(s)

3 individual, thinly sliced

Fresh mint

2 tbs, chopped, plus 1 tbs extra

Olive oil

1 tbs

Red capsicum

1 medium, finely chopped

Tomato(es)

1 medium, finely chopped

Instructions

  1. Place cannellini beans in a large bowl and mash, keeping some texture. Add eggs and flour and stir until combined. Stir through sweetcorn, sweet potato, shallot and mint. Season.
  2. Heat half the oil in a large non-stick frying pan on medium-high. Add four 1/4-cup quantities of bean mixture to the pan to make 4 fritters. Cook for 2-3 minutes each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Cook the remaining fritter mixture, in batches with remaining oil, to make 16 fritters.
  3. Meanwhile, combine capsicum, tomato and extra mint in a medium bowl. Serve fritters with the capsicum salsa.

Notes

SERVING SUGGESTION: Mixed salad leaves and add a medium finely chopped avocado added to the salsa.

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