Sweetcorn fritters with smoky beans

To make the beans, heat a splash of olive oil in a frying pan over a medium heat. Add the onion (1) and cook for 2 minutes, then add the garlic (2 cloves) and stir for 1 minute. Add the paprika (1 tsp) and tomato purée (1 tbsp) and stir for 1 more minute. Next, add the tinned tomatoes (1 tin) and kidney beans (1 tin). Simmer gently for about 15 minutes, until slightly reduced and thickened.

Meanwhile, for the fritters, preheat the oven to 140°C/120°C fan.

Using an electric hand whisk, whisk the egg whites (2) to soft peaks and set aside.

Blitz half the sweetcorn (260 g) along with the milk (125 ml) in a food processor until smooth. Add this to a large bowl with the egg yolks. Add in the remaining sweetcorn kernels and mix well. Next, stir in the spring onions (4), cheddar (75 g), flour (150 g), baking powder (1 1/2 tsp) some salt and pepper.

Lastly, add the egg whites and gently fold to combine.

Cook the fritters in batches. Heat a little oil in a non-stick frying pan over a medium-high heat. When hot, drop tablespoons of the mixture into the pan, spacing them well apart. Cook for 2–3 minutes until bubbles appear on the surface, then flip the fritters over and cook for 2–3 minutes on the other side. Transfer to a baking tray and keep warm in the oven while you cook the rest of the batter, adding more oil as needed, to make about 20 fritters in total.

Warm the beans through. Serve the fritters and beans with a little fresh coriander (1 handful), if you like.