White bean, corn and herb fritters with capsicum salsa
3
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.
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