CORN AND WHITE-BEAN FRITTERS, WITH TZATZIKI

What you’ll need

FOR THE FRITTERS

1 tin cannellini beans, rinsed, drained and mashed

¾ cup frozen sweetcorn, cooked

cup Cheddar, grated

1 tbsp parsley, chopped

1 egg, beaten

1 tbsp milk

½ cup Nutty Wheat flour

1½ tsp baking powder

FOR THE TZATZIKI

½ cucumber, grated

¾ cup plain yoghurt

1 tbsp mint, finely chopped

2 tsp dill, finely chopped

1 tbsp olive oil

1 tbsp lemon juice

TO SERVE

4 handfuls almonds

4 baby marrows, cut into matchsticks 12 slices ham, rolled

Steps to success

FOR THE FRITTERS: 1

Line a baking tray, and preheat the oven to 200°C. 2

In a large bowl, mix the mashed beans, sweetcorn, cheese, parsley, egg and milk together. Season with salt and pepper.

3

In a separate bowl, mix the flour and baking powder together and fold it into the wet ingredients. Mix until a stiff batter forms. 4

Dollop the batter on to the prepared baking tray, leaving space between each fritter. 5

Shape the batter into circles and bake for 15–20 minutes, until golden brown and cooked through.

FOR THE TZATZIKI:

6

Mix all the ingredients together and refrigerate until needed.

FOR A TAKEAWAY LUNCH:

7

Place two to three fritters in a lunch box with the tzatziki and almonds in separate compartments. Fill up the lunch box with the baby-marrow sticks and ham roll-ups.