Brazilian Beans with Corn Fritters - Whitworths - Whitworths
  • 15 minutes
  • 25 minutes
  • Makes 10

Brazilian Beans with Corn Fritters

  • 1 pouch Whitworths Protein by Nature Brazilian smoky Beans
  • 2 tbsp olive oil
  • 1 large white onion, diced
  • 3 garlic cloves, grated
  • 250g tinned corn, drained
  • 140g chickpea flour
  • 1 tsp bicarbonate soda
  • A pinch of salt
  • 2 tbsp dried oregano
  • Zest of 1 lime
  • Pinch of chipotle chilli flakes
  • 200g vegan yoghurt
  • 1 tsp dried dill
  • Juice from 1 lime


  • Preheat the oven to 180c (350f, gas mark 5) and line a baking tray with greaseproof paper.
  • Heat the 1 tbsp of olive oil in a frying pan and add the onion and garlic for 2 - 3 minutes, until softened.
  • Add the corn, onions and garlic to a food processor and pulse until it becomes a thick paste.
  • Stir in the chickpea flour, bicarbonate of soda, salt, oregano, lime zest and chipotle chilli flakes.
  • Scoop 1 tbsp of the mixture, roll into a ball and press down slightly to create a patty shape on the baking sheet. The mixture will be sticky so wetting your hands will help when shaping them.
  • Add them to the lined baking tray and drizzle with 1 tbsp of olive oil.
  • Bake for 15- 20 minutes until golden brown, flipping them over half way.
  • For the dipping sauce add the vegan yogurt, dried dill and lime juice to a small bowl and stir to combine.
  • Cook the Whitworths Protein by Nature Brazilian smoky Beans as per back of pack instructions and serve alongside the fritters and the dipping sauce.
Print recipe