White bean, corn and herb fritters with capsicum salsa

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.