Sweetcorn & White Bean Fritters with Chipotle Cashew Cream (vegan, gluten-free)
Sweetcorn fritters are such a classic, but this version gives them a little upgrade - higher in protein and fibre, completely plant-based, and made from simple pantry staples like tinned sweetcorn, white beans, chickpea flour, and warming spices that bring so much flavour.
It’s the kind of recipe that proves healthy eating doesn’t have to be complicated or boring. If you’re looking to cut back on packaged, ultra-processed foods, these fritters are the perfect place to start - affordable, quick to make, and full of real, nutrient-dense ingredients.
They’re crispy on the outside, soft in the middle, lightly smoky with a touch of spice, and paired with a creamy, tangy chipotle cashew sauce that ties it all together. Ready in under 30 minutes and packed with plant-based protein and fibre, they make a delicious, satisfying option for lunch, dinner, or even meal prep for the week.
Why You’ll Love These Sweetcorn Fritters
Packed with plant protein & fibre – The combination of white beans and chickpea flour make these fritters nutrient-packed and filling.
Quick & easy to make – They come together in under 30 minutes using mostly pantry staples - no fancy ingredients or equipment needed!
Naturally gluten-free & vegan – Perfect if you’re looking for a recipe that fits multiple dietary needs without sacrificing flavour or texture.
Seriously flavourful – Sweetcorn adds a little natural sweetness, while smoked paprika, cumin, and chipotle bring warmth and depth.
Versatile & meal-prep friendly – Serve them with the cashew cream as a main, pop them in wraps, or add to salads for a quick protein boost.
What You’ll Need to Make These Vegan Fritters
Base ingredients – Tinned sweetcorn and white beans form the base, giving the fritters their texture, mild flavour, and a great balance of protein and carbs.
Binding & structure – Chickpea flour and flax eggs hold everything together while adding more fibre and protein.
Flavour & spice – Smoked paprika, cumin, and a little chilli powder bring warmth, while red onion, garlic, and coriander add freshness.
Creamy cashew sauce – The chipotle cashew cream is rich, smoky, and slightly tangy, made with soaked cashews, chipotle paste, lemon juice, garlic, and nutritional yeast. It’s the perfect contrast to the crispy fritters.
Tips & Storage for Your Sweetcorn Fritters
Pan-frying tips – Keep the heat low at first to help the fritters set before turning up to medium for crispiness. Use a non-stick pan and wet hands to shape the mixture easily.
Adjust the spice level – If you prefer mild flavours, skip the chilli powder and use less chipotle paste in the cream.
Make-ahead & storage – These fritters store well in the fridge for up to 4 days. Reheat in a pan or air fryer to bring back their crispiness. The cashew cream will keep in a sealed container for up to 5 days in the fridge.
Serving ideas – Serve with avocado, fresh lime, and greens, or stuff into wraps or burgers. They’re also delicious cold for a quick, high-protein lunchbox meal.
Click the play button below to watch the full recipe reel, to see how I make them!
Sweetcorn & White Bean Fritters with Chipotle Cashew Cream
These sweetcorn and white bean fritters are crisp on the outside, soft and fluffy inside, and packed with flavour from smoked paprika, cumin, and a hint of chilli. They’re high in plant-based protein and fibre thanks to the beans and chickpea flour, and served with a smoky, tangy chipotle cashew cream that brings everything together. Perfect for meal prep, lunch, or a light dinner - ready in under 30 minutes using simple pantry staples.
Ingredients
- 1 tin cannellini beans, drained & rinsed
- 1 cup sweetcorn (about 1 small tin)
- ½ medium red onion, finely diced
- 2 garlic cloves, minced
- ½ tsp garlic powder (optional)
- 1 tsp smoked paprika
- 1 tsp cumin
- ¼–½ tsp chilli powder (optional)
- 2 tbsp nutritional yeast
- ½ tsp salt
- ¼ cup fresh coriander, chopped
- 6 tbsp chickpea flour
- 2 flax eggs (2 tbsp ground flaxseed + 2 tbsp water)
- 1 tbsp olive oil (+ more for frying)
- ½ cup cashews, soaked in hot water for 20 mins
- 1 tsp chipotle paste
- Juice of ½ lemon
- 1 small garlic clove
- 2 tbsp nutritional yeast
- ¼ tsp salt
- ¼ cup water
Instructions
- Soak the cashews in hot water for 20 minutes.
- In a separate bowl, make the flax eggs by mixing ground flaxseed with water and setting aside to thicken.
- In a large bowl, mash the beans with a fork (leaving some texture). Add the sweetcorn, onion, garlic, spices, nutritional yeast, salt, coriander, chickpea flour, flax eggs, and olive oil. Stir until fully combined.
- Heat 1–2 tbsp olive oil in a good non-stick pan over low heat. With wet hands, shape heaped spoonfuls of the mixture into fritters and place on the pan. Turn heat up to medium and flatten slightly with a spatula. Cook for 5–6 minutes per side, until golden and crisp. Repeat with the remaining mixture, adding more oil as needed.
- Drain the soaked cashews and blend with the remaining chipotle cream ingredients until smooth and creamy. Add a splash more water if needed to thin.
- Plate the fritters with a generous dollop of chipotle cashew cream, fresh coriander, and maybe a squeeze of lime on top.
Notes
Tips & Storgage:
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a pan or oven until crisp.
- Freezing: Freeze the cooked fritters for up to 2 months. Reheat straight from frozen in the oven.
- Serving ideas: Delicious in wraps, with salad, or topped with avocado and a drizzle of hot sauce.
- Substitutions: Swap white beans for chickpeas, or use tahini instead of cashews for a nut-free sauce.
