MEXICAN CORN AND BEAN FRITTERS

Steps:

• Into a large mixing bowl, place red kidney beans, creamed corn, pepper, oregano and cumin powder.
• Sift over the mixing bowl the cornmeal, white flour, baking powder, salt and asafetida powder.
• 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.