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.

By The Good Housekeeping Cookery 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 ½ 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 Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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