I love the combination of sweetcorn and black beans!
You can make these fritters any size you like but don’t go over 7-8cms as they get tricky to turn! Little mini ones are great for party food or nibbles night.
As lovely as they are with smoked fish they are also great topped with poached eggs or sautéed mushrooms for a vegetarian option.
500g fresh sweetcorn, around 4 large cobs
400g tin black beans, drained and rinsed
50g chickpea flour (besan)
150g Parmesan, grated
2 tablespoons fresh dill
150mls sour cream
30g horseradish, from a jar
2 avocados, sliced
200g cold smoked salmon
300g hot smoked salmon
salt and pepper
oil to fry
In a large bowl, combine the egg yolks, sweetcorn, beans, chickpea flour, Parmesan, dill, salt and pepper.
In another large bowl, whip the egg whites until forming stiff peaks.
Gently fold the egg whites into the sweetcorn mix.
Heat a frying pan over medium heat with enough oil to cover the base.
Spoon the fritter mix onto the pan, whatever size you want but not too big as they will be too hard to flip.
Using the side of the spoon gently even out the top and allow to cook until golden, flip and cook through.
Repeat with the remaining batter.
Combine the sour cream and horseradish in a small bowl.
Top each fritter with a little sour cream, avocado and some salmon.