Black bean and corn fritters

Anna Jones, A Modern Way To Cook

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Step 1

Preheat the oven to 375°F/180°C (convection 350°F/160°C). Get all your ingredients together.

Step 2

Shred the spinach or greens and put into a large mixing bowl. Drain the beans and add to the bowl. Use a fork to mash the beans a little.

Step 3

Cut the corn from the cob; when I do this I put it into a bowl and carefully cut the kernels off with a knife so they don't fly every-where. Add the corn kernels to the beans and greens.

Step 4

Finely chop the chile and cilantro-stalks and all—and add most of this to the bowl. Crack in the eggs. Season generously with salt and pepper.

Step 5

Heat a dry frying pan and toast the cumin seeds for 30 seconds or so, then add these to the bowl too. Give it all a good mix.

Step 6

Heat a little coconut oil in the pan over medium heat. Take heaped tablespoonfuls of the mixture and add them to the pan 3 or 4 at a time. You should get about 8 fritters. Fry for a couple of minutes, until golden brown on the bottom and set and golden around the edges, before flipping over. Once the first batch are cooked, place them on a large baking sheet and pop them into the oven to keep warm while you cook the remaining fritters.

Step 7

While the fritters are cooking, mash the avocados with a little salt and pepper. Use a knife to cut the peel from each of the citrus fruits. Cut each one into quarters, then cut out the pithy middle and coarsely chop the fruit, removing any big pieces of pith. Add