reader report

Recipe: Black bean chilli with corn fritters

ON THE SIDE: Corn fritters
ON THE SIDE: Corn fritters

This is quick, easy, cheap, healthy and delicious.

Life hack: after the corn has been microwaved, cut the stalk end off at a point about 1cm into the cob itself. Then you can squeeze the hairy end and the cob pops out and all the hair is left with the husk.

1 cup milk
1 egg
1 corn cob (or 1 tin or 1 cup frozen kernals)
2 Tbsp chives or parsley, finely chopped (or 1 tsp dried)
1 cup plain flour
1 tsp baking powder
1 tsp salt
Cayenne pepper to taste
Oil spray or neutral oil for frying
Splash of neutral oil
1 onion, roughly diced
1 capsicum, roughly diced
2-3 cloves garlic, crushed (or 1 tsp ready-to-use crushed garlic)
1/2 tsp cumin
1/2 tsp paprika
1 tin of black beans in chilli
3 fresh, ripe tomatoes, roughly chopped (or a 400g tin of diced tomatoes)
2 Tbsp fresh oregano, finely chopped (or 1 tsp dried)
Salt and pepper to taste

1. Microwave corn on high for 3 minutes while getting all other ingredients ready and putting a frying pan over a medium heat
2. Cut kernals off cob (or drain tin if using)
3. Whisk milk and egg together, add corn and all other ingredients, mix well
4. Use a ladel to get roughly even-sized fritters, fry until golden on both sides and cooked through then set aside
1. Fry onion, capsicum, garlic and spices in oil until softened (5 minutes or so)
2. Add beans and tomatoes and cook until reduced to desired consistency another 5min or so)
3. Remove from heat, season and stir through oregano
4. Spoon over the fritters

I serve this topped with any combination of sour cream, avocado, grated cheese or more fresh herbs.