75g plain flour
2 eggs
400g tin of black beans
2 tomatoes
1 cayenne chilli
½ cucumber
A handful coriander
1 lime 150g yoghurt
Sea salt
Freshly ground pepper
2 tbsp oil
Coarsely grate the courgettes. Put them in a sieve with a pinch of salt and squeeze together a few times to
get rid of some water. Leave in the sieve to drain while you prepare the rest of the ingredients.
Pull the leaves and silks off the sweetcorn cobs. Stand the cobs upright on your board and run a knife down
them to slice off the kernels. Tip the kernels into a large bowl. Peel and finely slice the red onion. Peel and
crush or finely grate one garlic clove. Stir the onion and garlic into the sweetcorn and crumble in the feta.
Give the courgettes a final good squeeze to get rid of as much water as possible, and tumble them into the
sweetcorn bowl. Measure out 75g of the flour and add it to the bowl. Break in the eggs. Sprinkle in a little
salt and pepper and stir well to combine. Set aside.
Drain the black beans and give them a good rinse with cold water. Shake dry and tip into a large bowl. Dice
the tomatoes. Trim half of the cucumber and dice it. Peel and crush or finely grate the remaining garlic
clove. Halve the chilli, flicking out the seeds and membrane for less heat, and finely chop it. Stir everything
into the beans.
Grate the lime zest into the bean salad and squeeze in the juice. Finely chop the coriander and sprinkle on
top. Add a little salt and pepper along with one tablespoon of oil and give everything one last mix. Set aside
to mellow while you fry the fritters.
Pour half a tablespoon of oil into a large frying pan and bring to a medium heat. Add four heaped
tablespoons of the batter to the pan to make four fritters. Fry for three to four minutes on each side till
golden brown. Transfer to a warm plate and cover with foil. Add another half a tablespoon of oil and
four more tablespoons of batter. This should use up all the batter.
Transfer the fritters to serving plates and serve with the bean salad and generous spoonfuls of yoghurt on
the side.
Words: Sam Richards. Recipe from Abel & Cole (abelandcole.co.uk)