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.
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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