I usually find sandwiches a bit meh!, but I love these. I make these as pinwheel sandwiches, which is basically a tortilla rolled up and cut into slices. They are nice for parties, or just because you want to fancy up your lunchbox.
The filling is packed full of flavours from America’s South West, black beans, corn, coriander (cilantro) etc. This makes it full of colour, crunch, fibre and flavour.
I used full fat sour cream and cream cheese, but you can use lower fat versions. This sandwich filling also makes an amazing topping for baked potatoes, or stirred into left over pasta to make a salad.
400 Gram Can Sweet Corn (drained)
400 Gram Can Black Beans (drained and rinsed)
1 Large red pepper (chopped into 1cm cubes)
2-3 Scallions/spring onions (finely sliced)
2 Tbsp Coriander (Finely chopped)
150 Grams Cheddar Cheese (grated)
2 Tsp Smoked Paprika
1 Tsp Chilli Powder
1 Tsp Salt
200 Grams Sour Cream
200 Grams Cream Cheese
Add all the ingredients to a large bowl and stir until well combined
Spread 2 large spoonfuls of the filling on a tortilla, and roll the outside edge inwards tightly
I’m not always super organised when it comes to planning meals (how many of us actually are).
There are dishes I love that need mashed potatoes, and I don’t always remember to make some the day before, or don’t want the fuss of making it.
The lovely people at Mash Direct were kind enough to send me some of their products to try. I was reminded that I hadn’t made these little flavour bombs in ages. Having ready made mashed potatoes was really handy.
I served these fritters with a fresh tomato salad and they were delicious. I can also highly recommend them for breakfast along with eggs.
400 Grams Mashed potatoes (I used a pack of Mashed Direct mash, it also works really well with their champ)
150 Grams Sweet Corn (frozen or canned is fine)
1 Onion (finely chopped)
1 Jalapeno pepper (finely chopped, with the seeds removed, if you like these super spicy you can add more)
100 Grams Mature cheddar cheese (grated)
1 Tbsp Plain flour
3 Tbsp Oil
Fry the onion with 1 tablespoon of oil to a frying pan over a medium heat for 15-20 minutes allowing the onion to brown and caramelise, add the jalapeno pepper and cook for 5 mins
Add the potatoes, corn, onion, peppers, egg, flour and cheese into a large bowl and mix well
Heat 2 tablespoons of oil on a large frying. Add a tablespoon of the fritter mix to the pan at a time, and press flat with a spatula. Don’t try to cook more than 2 or 3 at a time
Cook for 5 minutes or until brown before turning (you need to let a brown crust form first or else they’ll be difficult to turn). Drain on kitchen towels before serving