Corn Fritters With Smoky Baked Beans And Avo Smash

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• Step 1

  If you’re serving the fritters with the smash and beans, start by
  making the beans. Place a pan over a medium heat with a drizzle
  of olive oil. Once warm, add the onion and garlic and cook for
  5–10 minutes, until soft. Add the spices and cook for a further
  minute, stirring constantly, then add the tamari, apple cider vinegar,
  tomatoes, maple syrup, beans and tomato purée. Bring the whole
  thing to the boil then reduce the temperature and leave to simmer
  for 15–20 minutes. Once the sauce has thickened, stir through the
  parsley and some salt and pepper. Keep warm over a low heat
  while you make the smash and fritters.

• Step 2

  For the smash, place the avocado, lime juice, chilli, olive oil and
  some salt in a bowl and mash together using a fork. Stir through
  the coriander and sun-dried tomatoes.

• Step 3

  To make the fritters, place two thirds of the sweetcorn in a food
  processor and blitz until smooth. Next place the polenta, flours,
  bicarb and a generous sprinkling of salt in a bowl and mix. Then
  add the yoghurt, blitzed sweetcorn and almond milk and give it
  a really good stir, until smooth. Stir through the chilli, coriander
  and remaining whole sweetcorn kernels.

• Step 4

  Place a frying pan over a medium heat with a drizzle of olive oil.
  Once warm, spoon in one large tablespoon of the batter at a time
  and cook for 3–5 minutes, until golden and holding its shape, then
  flip over and cook the other side in the same way.

  TIP
  I always make extra beans, as they’re delicious the next day and
  keep really well in the fridge for about 5 days or in the freezer
  for when you need a speedy breakfast/supper. Make sure you
  allow the leftovers to cool before putting in the fridge or freezer.

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