Smokey Black Bean and Corn Fritters with Tomato Salsa

Name: Smokey Black Bean and Corn Fritters with Tomato Salsa
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 red onion, finely chopped; 2 large tomatoes, roughly chopped; 1 green chilli, deseeded and finely chopped; 1 garlic clove, crushed; 2 tsp. white wine vinegar; Juice 1/2 lime; Small handful coriander, roughly chopped, plus extra to serve; 175 g self-raising flour; 400 g tin black beans, drained and rinsed; 1 large carrot, peeled and coarsely grated; 150 g tinned or frozen sweetcorn; 3 medium eggs, lightly beaten; 1/2 tbsp. chipotle chilli paste; 1 tsp. smoked paprika; 1 tbsp. vegetable oil; 4 poached eggs

Up the chipotle chilli paste if you like things a little spicier. You could also serve the fritters with a spiced yogurt instead of the poached eggs.

By The GH Kitchen TeamPublished: 06 October 2021

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Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

450

Ingredients

For the salsa

1 red onion, finely chopped
2 large tomatoes, roughly chopped
1 green chilli, deseeded and finely chopped
1 garlic clove, crushed
2 tsp. white wine vinegar
Juice 1/2 lime
Small handful coriander, roughly chopped, plus extra to serve

For the fritters

175 g self-raising flour
400 g tin black beans, drained and rinsed
1 large carrot, peeled and coarsely grated
150 g tinned or frozen sweetcorn
3 medium eggs, lightly beaten
1/2 Tbsp. chipotle chilli paste
1 tsp. smoked paprika
1 garlic clove, crushed
1 Tbsp. vegetable oil

To serve

4 poached eggs

Directions

1. Step 1Mix all the salsa ingredients with plenty of seasoning and set aside.
2. Step 2For the fritters, in a large bowl, mix all the ingredients, except the oil, with plenty of seasoning, until combined. Heat ½tbsp oil in a large non-stick frying pan over medium heat. Working in batches, add large spoonfuls (about 2 heaped tbsp each) of the bean mixture to the pan, spreading each out a little with the back of the spoon.
3. Step 3Cook for 4-5min per side, until golden brown and cooked through. Repeat until you have used all the mixture (you should have 12 fritters), adding a little more oil as needed.
4. Step 4Divide fritters between 4 plates, top each stack with a poached egg and garnish with coriander. Serve with the salsa.

Per serving:

Calories: 450
Protein: 22g
Total fat: 13g
Saturates: 3g
Carbs: 57g
Total sugars: 10g
Fibre: 10g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time