Corn & Leek Bean Fritters

This tasty vegan recipe is full of protein, fiber, and lots of flavor. Serve with herbed yogurt atop a bed of greens for a satisfying meal. 

Prep Time

0 minutes

Cook Time

30 minutes


4 Servings


2 cups leek (cleaned and chopped)
10 ounces corn (fresh or frozen)
15 ounces beans, garbanzo (with liquid)
3⁄4 cup flour
3⁄4 cup cornmeal
  pinch salt (generous pinch)
  pinch pepper (generous pinch)
1 teaspoon garlic powder (or garlic salt)
2 tablespoons olive oil (vegetable oil )
1 cup yogurt, Greek (plain, *omit or substitute for vegan option)
1⁄4 cup mint, fresh (chopped)
1⁄4 cup cilantro, fresh (chopped)
1 lime juice


In a large bowl, combine the leeks and corn. Add the garbanzo beans, with the liquid from the can. Mash gently until the beans are partially broken down, but so that the mix is still textured. Add in the flour, cornmeal, salt, pepper, and garlic powder and mix until everything is well combined.

Heat a heavy bottomed pan (a cast iron works well) over medium heat. Heat the oil for a few minutes. Scoop the fritter mixture with your hands and form disks about a half inch thick. Carefully lay down in the oil and cook fritters on each side for 4-5 minutes. They should be have deep, golden brown crusts on each side. Remove the fritters from the pan and set down on a plate lined with paper towels to absorb excess oil.

While the fritters cool, mix together the yogurt, herbs, lime juice, and salt. Serve atop the fritters with a nice bed of greens.