Photo of White bean, corn & herb fritters with red pepper salsa by WW

White bean, corn & herb fritters with red pepper salsa

Total Time
35 min
15 min
20 min
These tasty fritters are perfect any time of day, and are packed with cannellini beans to help keep you fuller for longer


Sweetcorn, frozen, boiled

240 g

Cannellini Beans, cooked

1 can(s), large, drained, drained & rinsed

Egg, whole, raw

3 medium, raw

Wholemeal Flour

50 g, self-raising

Sweet potato, raw

350 g, grated

Spring Onions

3 medium, trimmed & thinly sliced

Mint, Fresh

2 tablespoon(s), chopped

Salad leaves

4 portion(s), to serve

Olive Oil

1 tablespoon(s)

Red pepper

1 medium, finely diced


1 large, finely chopped


1 medium, halved, stone removed, chopped

Mint, Fresh

1 tablespoon(s), chopped


  1. Cook the corn in a pan of boiling water to pack instructions, then drain and set aside to cool.
  2. Put the beans in a large bowl and roughly mash using a fork. Stir in the eggs and flour, then the sweetcorn, sweet potatoes, spring onions and the mint until combined. Season.
  3. Heat half the oil in a large nonstick frying pan set over a medium-high heat. Working in batches, put 2 tablespoonfuls of the bean mixture into the pan per fritter and cook for 2-3 minutes on each side, or until golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with the remaining oil and bean mixture to make 16 fritters.
  4. Meanwhile, to make the red pepper salsa, combine all the ingredients in a bowl.
  5. Serve 4 fritters per person topped with the red pepper salsa and the mixed green salad on the side.


Making these for brunch? Cook 2 rashers of bacon medallions per person and serve with the fritters in a stack.