Corn fritters with Baked Beans

Turn a staple into an elevation with SPC Baked Beans on your corn fritters

  • 25 min
    Prep: 10 m / Cook: 15 m
  • 30 serves


  • 4x 420g tinned can corn kernels, drained
  • 4 eggs
  • 2 red onions, chopped
  • ½ cup fresh coriander leaves, extra to serve 
  • 2 garlic cloves, crushed
  • 2 cup self-rising flour
  • 2/3 cup vegetable oil 
  • 2 ripe avocados, chopped  
  • 850g can baked beans in BBQ Sauce
  • Salt & Pepper

This recipe has been provided by the team at SPC


  1. Combine half the corn, eggs, onion and coriander in a food processor and blend until roughly chopped, return to a mixing bowl and combine with remaining corn, garlic, flour and season with salt & pepper.
  2. Heat 2 tbs oil in a large heavy based frying pan, using a ¼ cup to measure each corn cake and fry until golden.
  3. Place SPC Baked Beans in a microwave safe bowl, cover, heat on high for 2 minutes, stir and heat for a further 30 seconds or heat in a small saucepan over low heat and heat for 5 minutes, stirring constantly until heated through. 
  4. Serve topped with chopped avocado, baked beans and fresh coriander leaves.