Baked bean fritters with avocado and bacon

by Ed Halmagyi


  • 400g can baked beans in tomato sauce
  • 2 eggs
  • ½ cup milk
  • 2½ Tbsp extra virgin olive oil
  • 1¼ cups self-raising flour
  • 1 tsp mild curry powder
  • 1 tsp fine salt
  • 8 rashers bacon
  • 1 avocado, quartered and sliced


1 Drain the beans in a sieve over a bowl, and reserve the liquid. Combine the eggs, milk and oil in a bowl, whisk until smooth, then mix in the flour, curry powder, salt and drained beans.
2 Cook the batter as twelve ½-cup fritters in a non-stick pan over a moderate heat for 2 minutes each side, until golden.
3 Cook the bacon in a pan over a moderate heat, until well-browned. Spread the reserved liquid on plates, then stack the fritters, bacon and avocado.