Smokey Black Bean and Corn Fritters with Tomato Salsa
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.
SERVES 4 FOR THE SALSA
1 red onion, finely chopped
2 large tomatoes, roughly chopped
1 green chilli, deseeded and finely chopped 1 garlic clove, crushed 2tsp white wine vinegar Juice ½ lime
Small handful coriander, roughly chopped, plus extra to serve
FOR THE FRITTERS
175g self-raising flour 400g tin black beans, drained and rinsed
1 large carrot, peeled and coarsely grated 150g tinned or frozen sweetcorn
3 medium eggs, lightly beaten ½tbsp chipotle chilli paste 1tsp smoked paprika 1 garlic clove, crushed 1tbsp vegetable oil
TO SERVE 4 poached eggs
1 Mix all the salsa ingredients with plenty of seasoning and set aside.
2 For 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 mix to the pan, spreading each out a little with the back of the spoon.
3 Cook 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 Divide fritters between 4 plates, top each stack with a poached egg and garnish with coriander. Serve with the salsa.
PER SERVING 450cals, 22g protein, 13g fat
(3g saturates), 57g carbs (10g total sugars), 10g fibre