Corn & black bean fritters with green salsa & feta

Green salsa
1⁄4 small telegraph cucumber, halved lengthwise, deseeded, very finely chopped
1⁄4 cup coriander leaves, finely chopped
1⁄4 cup mint leaves, finely chopped
1⁄4 cup flat-leafed parsley leaves, finely chopped
3 spring onions, finely chopped
juice of 1 lime
1 teaspoon sugar
1⁄4 teaspoon salt
2 tablespoons olive oil

Corn & black bean fritters
1⁄2 cup flour
1⁄4 cup instant polenta
1⁄2 teaspoon baking powder
1 teaspoon ground cumin
1⁄2 teaspoon smoked paprika
1⁄2 teaspoon salt
2 eggs
100ml milk
400g can black beans, drained, rinsed (I used Ceres Organic)
2 cobs fresh sweetcorn, kernels cut off
1 clove garlic, crushed
3 red chillies, deseeded, finely chopped
2 tablespoons olive oil
80g feta, crumbled
hot sauce to serve (optional)

FOR THE SALSA
Combine the cucumber, coriander, mint, parsley, spring onions, lime juice, sugar and salt in a bowl. Finally, stir in the oil. Taste and add more salt if necessary.

FOR THE FRITTERS
Combine the flour, polenta, baking powder, cumin, paprika and salt in a bowl. Make a well in the centre. Mix together the eggs and milk then pour into the well, along with the beans, corn kernels, garlic and chilli. Stir to combine. Heat some of the oil in a frying pan over medium heat. Fry spoonfuls of the mix, in batches,
for 3 minutes each side or until golden, adding more oil as you need it. You should get about 8-10 fritters. Scatter with the feta and serve with the salsa and hot sauce.

Wine - A medium-dry gewurztraminer – try Mount Riley Gewurztraminer 2013.

Vegetarian

Diabetic-Friendly

Healthy Fats