Packed with juicy sweetcorn and fragrant red onion, these moreish fritters taste of pure sunshine. They’re even more delicious topped with limey black bean and tomato salsa and smashed avocado, a source of vitamin E. This recipe has been approved by British Heart Foundation dietitians, helping to support heart and circulatory health.
240g black beans (drained)
6 tbsp chickpea flour
1 handful of fresh coriander
2 garlic cloves
1 tbsp Mindful Chef Mexican spice mix (or another similar spice mix)
1 red onion
120g baby plum tomatoes
150g sweetcorn (drained)
1 apollo lettuce
1. Finely chop or crush the garlic. Finely dice the red onion.
2. Heat a large frying pan with 1/2 tbsp oil on a medium heat. Fry three-quarters of the onion for 5 mins, until softened. Add the garlic and Mexican spice mix in the final 2 mins, allowing them to cook through. Set aside.
3. Drain the sweetcorn. In a bowl, mix the sweetcorn and chickpea flour with the softened onion and garlic. Add 2-3 tbsp cold water and season with black pepper (the mixture will be thick but should come together-you don’t want it too wet).
4. Heat the same frying pan with 1 tbsp oil on a medium heat. Place 1-2 tbsp sweetcorn mix into the pan to form a fritter. Repeat with the remaining batter, frying the fritters for 3-4 mins on each side, until golden brown. It may take a couple of batches to cook them all.
5. Meanwhile, make the salsa. Drain the black beans, cut the baby plum tomatoes into quarters and roughly chop the coriander leaves. Add the black beans, baby plum tomatoes, remaining red onion (to taste) and half the coriander to a large bowl. Squeeze in the juice from half a lime, season with black pepper and mix well.
6. Peel and de-stone the avocado; roughly mash with the back of a fork. Squeeze in lime juice (to taste) and season with black pepper.
7. To serve, divide the salad leaves between plates. Top with the black bean salsa and place the sweetcorn fritters on top. Serve alongside the smashed avocado and scatter over the remaining coriander.