Corn and bean fritters for quick and healthy lunch

Corn and bean fritters for quick and healthy lunch

Fritters are what I call “cleaning-up-the-cupboard-recipe”, the last resort when my fridges and cupboards have nothing but  a few cans of sweet corn, beans, and some eggs. They can turn into a delicious meal à-la-minute and save you all the time grocery shopping to spend on whatever you’re up to.

For me, it’s the time to sort out my backpack, laundry, and organisestuff around the house after a long trip away from home.

Ingredients – 8 fritters

  • 1 small can of sweet corn (circa 140gr netweight)
  • 1 small can of edamame corn (130gr netweight)
  • 100gr of red kidney beans OR black beans
  • 1 shallot, minced
  • 2-3 garlic cloves, minced
  • 1 green onion stalk, chopped
  • 1 handful of cilantro and mint
  • 2 eggs, well beaten
  • 2 tbsp nutritional yeasts for cheesy flavour
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1/4 tsp cayenne pepper or chili powder
  • (optional) 1/4 tsp ground cumin
  • 2 tbsp chickpea flour OR any flour you have on hand
  • Olive oil for frying


  • Drain and gently rinse corn, edamame, and beans under cold water. Rinsing helps removing conservatives and salt added to the cans’ content
  • Mix all ingredients in a bow and mix well
  • Let the mixture rest in the fridge for 10-15mins so that all is well blended with each other
  • Use about 5ml of olive oil for each batch of 3 fritters
  • Fry each side for about 4 minutes under medium low heat
  • Drizzle hot sriracha sauce on top (optional) and a few cilantro leaves


Nutritional values per serving (MyFitnessPal)

  • Cal 246/ 1,029kj, Fat 10.6g, of which saturated 2.2g, Sodium 270mg, Potassium 155mg, Carb 17.2g, Fiber 7.2g, Sugar 4.3g, Protein 1.8, Vit A 5.5% DV, Vit C 2.9% DV

1 thought on “Corn and bean fritters for quick and healthy lunch”