Page 30 - COMING UNSTUCK by Sara tuck

corn, kidney I love the slightly smoky

flavour of these earthy
bean & black fritters teamed with fresh
herbs, tomatoes and creamy
smashed avocado.
bean fritters

Serves 4 (makes 8 fritters) Put the drained kidney beans, black beans and corn kernels in
a bowl. Whisk the eggs in a jug and add to the beans with the
390g (14 oz) can kidney beans, cumin, paprika, chilli flakes, salt and pepper. Add the ½ cup
rinsed, drained flour and fold everything together. Leave it to sit for 20 minutes
400g (14 oz) can black beans, before cooking, then stir again – if it looks very wet, add a little
rinsed, drained more flour.
410g (14 oz) can corn kernels,
rinsed, drained Heat half the cooking oil in a frying pan over a medium heat
2 eggs then add ¼ cupfuls of the bean mixture and cook the fritters,
1 tsp ground cumin in batches, for 2 minutes each side or until golden and cooked
1 tsp sweet smoked paprika through, adding more oil as necessary. While they are cooking
¼ tsp chilli flakes whisk yoghurt and mayo with sweet smoked paprika. Drain
sea salt & freshly ground pepper fritters on paper towels. Serve with a good dollop of yoghurt
½ cup self-raising flour, plus mayo, a few salad greens, coriander, tomatoes, mashed avocado,
1-2 tbsp extra if needed red onion and a squeeze of lime juice.
¼ cup high smoke point
cooking oil This mixture will keep for up to 3 days covered in the fridge
⅓ cup natural Greek-style – just add a little more flour each day that you are using it.
yoghurt
⅓ cup good-quality mayonnaise
(I use Best Foods)
1 tsp sweet smoked paprika
1 handful salad greens
1 handful coriander (cilantro)
leaves
1½ cups ripe cherry tomatoes,
sliced
2 avocados, mashed
½ small red onion, finely sliced
2 limes, halved

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