I had an idea for sweetcorn patties but found they didn't hold together without any egg. However, the fried crisp-but-falling-apart mix was so delicious I wanted to find a way to include if anyway! This is the result: a hot, golden- brown, chunky pan 'hash', stuffed generously into wholegrain pittas, or rolled up in flatbreads with a salad and a spoonful of chutney if you like. If you prefer you can use red onion or chives instead of the spring onions. You can use your favourite wraps, flatbreads or stuff the pan has into pittas either. Recipe adapted from High Fibre Heroes, by Hugh Fearnley-Whittingstall, Bloomsbury Publishing.
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
frozen sweetcorn 200 g
carrot 1 (grated)
spring onions 4 (sliced)
lemon 1 (zest & juice)
butter beans 400 g (drained)
chilli flakes pinch
tomatoes 200 g (chopped)
cucumber ½ (chopped)
dairy free yoghurt 4 tbsp
plain tortilla wraps 4
smoked paprika pinch
onion chutney 4 tbsp
Method
Cook the sweetcorn & prep the ingredients
Boil the kettle. Put the sweetcorn into a heatproof bowl, cover with plenty of boiling water and leave for 2–3 minutes, stirring a few times, until completely defrosted. Drain and set aside while you prepare the other ingredients.
Grate the carrot. Slice the spring onions. Zest and juice the lemon.
Make the Pan Hash
Drain the butter beans and put into a flat-bottomed bowl or large saucepan and crush well with a potato masher.
Stir in the grated carrot, half the spring onions, lemon zest and chilli flakes. Add the sweetcorn, season well with salt and pepper and mix thoroughly.
Heat a thin film of oil in a large, non-stick frying pan over a medium heat. Tip in the sweetcornmix and use a spatula or fish slice to squash it into one big cake.
Cook for a couple of minutes, then start flipping the mix over with your spatula/fish slice, a bit at a time. It will fall apart but don’t worry, just squish it back together.
Continue cooking and turning occasionally for about 10 minutes (but leave long enough intervals — a good couple of minutes — without turning so it gets nicely brown and crispy).
When there is a nice golden-brown crust on quite a bit of the mixture, take off the heat. Leave in the pan to keep warm while you prepare the salad.
Prep the salad
Chop the tomatoes and cucumber.
Combine the chopped tomatoes and cucumber with the remaining springonion, 2 tbsp of the dairy free yoghurt and some salt and pepper.
Plate Up
Warm up the wraps in a hot pan for a minute on either side (or toast pittas then split them open).
To assemble, put some pan hash and salad on each wrap (or stuff generously into pittas or flatbreads ) and add a squeeze of lemon juice and a pinch of salt.
Add a little smoked paprika and/or a dollop of onion chutney if you like. If using wraps or flatbreads, either roll up as a wrap or fold over.
