When time is limited, these vegan fritters can be quickly prepared and cooked to make a satisfying meal, writes Judith Sutton.

Smaller fritters are ideal for picnics. The combination of corn, red kidney beans and flour makes a complete protein meal.

Maize meal is corn ground into flour, it is yellow in colour and powdery like flour but beware when purchasing that you don't buy polenta which is of much coarser texture and not suitable for these fritters.

Corn meal can be purchased from most supermarkets, Bin Inn stores and Piko Wholefoods.

Mexican corn & bean fritters

1 cup cooked red kidney beans, drained 
1/2 cup creamed corn 
1/4 cup red or orange pepper, chopped
2 Tbsp fresh coriander, chopped
1 tsp dried oregano
1 tsp cumin powder 
1/2 cup cornmeal 
1/2 cup white flour
1 tsp baking powder
1 tsp salt
1/2 tsp hing
About 1/4 cup to 1/3 cup cold water
Oil to fry fritters

Into a large mixing bowl place red kidney beans, creamed corn, pepper, oregano and cumin powder.

Sift over the cornmeal, white flour, baking powder, salt and hing.

Mix to combine then slowly add water to make a thick batter.

Cook spoonfuls of batter in oil heated in a fry pan. Flip when bubbled to cook underside.

Serve hot with sour cream or tomato salsa.