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

White bean, corn and herb fritters with capsicum salsa

10
5
3
SmartPoints value per serving
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 can(s), (1x400g can)

egg(s)

3 medium

wholemeal self-raising flour

cup(s), (50g)

Sweetcorn, kernels, purchased frozen, boiled, drained

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.

Start eating better than ever!