Celebrity chef Fast Ed shares a recipe for Mexican Corn Fritters – stuffed to the brim with delicious veggies as well as folate, iron and vitamin A. Serve with a salad, in a wrap or burger or as a quick snack.

Serves 4


6 eggs

2/3 can refried beans

400g no added salt corn kernels

1 stick celery, finely diced

2 tsp dried oregano

½ cup plain flour

1 cup wholegrain breadcrumbs

vegetable oil for frying

light sour cream, lime wedges and salad leaves, to serve


1. Place 4 eggs in a saucepan of cold water and set over a high heat. Bring to a boil, then cook for 6 minutes. Turn the heat off and let stand for 2 minutes. Chill under cold running water, then peel and chop. Set aside.

2. Combine the refried beans, corn, celery and oregano in a large bowl and mix thoroughly. Fold in the chopped eggs gently. Form into 8 patties, then place in the freezer for 1 hour to firm up.

3. Dip the patties in flour, then the remaining beaten eggs, then breadcrumbs. Fry in hot (180°C) vegetable oil for 4 minutes, turning several times, until golden and crisp. Drain on kitchen paper, then serve with light sour cream, lime wedges and salad leaves.

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