MAMA CAN COOK Corn & black bean fritters with tomato salsa

Serves 4 / Prep 10 minutes / Cook 20 minutes

Ingredients:

2 large corn cobs, husks intact

4 eggs

400 g can black beans, drainedand rinsed

½ cup chopped fresh coriander

2 tomatoes, finely chopped

2 Lebanese cucumbers, finely chopped

2 tablespoons lime juice

Method:

Rinse corn under cold running water. Place wet cobs in microwave. Microwave on High (100%) for 6 minutes.

Carefully remove cobs from microwave with tea towel or oven mitts.

Trim ends and remove husks and silk. Cut kernels from cobs. Process kernels in a food processor to form a coarse puree.

Whisk eggs in a large bowl. Add corn puree, beans and half the coriander. Season with salt and pepper. Mix until well combined.

Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add 3 x ¼ cup portions of corn mixture to pan, allowing room for spreading.

Cook fritters for 2 minutes each side or until golden and cooked through. Transfer to a large plate. Repeat in 3 more batches with remaining corn mixture, lightly spraying pan with oil between each batch, to make 12 fritters in total.

To make salsa, combine remaining coriander, tomato, cucumber and lime juice in a bowl. Season with salt and pepper. Divide fritters among 4 serving plates. Serve topped with salsa.

To bump up the veggie count, add 1 chopped avocado to the salsa.

Harissa Middle Eastern spice blend is a mixture of paprika, coriander, salt, garlic, mint, caraway, cumin and chilli. Find it in the spice aisle of major supermarkets. To tame the spicy flavour, serve soup topped with a dollop of 99% fat-free plain Greek yoghurt.