Baked Bean Fritters
Gluten Free, Protein rich, Vegetarian
About the recipe
These savoury baked bean fritters are packed with fibre, protein and flavour. Perfect for toddlers, lunchboxes or a quick no-fuss meal—using pantry staples you probably already have on hand.
You know those recipes that come together in five minutes with whatever’s in the fridge? This is one of them.
These baked bean fritters are perfect for when you’re low on groceries but still want to serve something wholesome and filling. You can use tinned baked beans or our homemade version (linked here), and they crisp up beautifully in the pan with just a little bit of cheese and flour to bind.
Great for toddlers, easy for baby-led weaning, and surprisingly delicious for adults too—these are quick to prep and perfect for lunchboxes, or pop extras in the freezer for another day.
Age suitability:
Suitable from 12 months+
Storage tips:
Fridge: Store in an airtight container for up to 3 days
Freezer: Freeze for up to 3 months. Reheat in a frying pan or oven to maintain crispness
Ingredients
1/2 cup tinned baked beans (strained from excess sauce)
1/4 cup grated mozzarella
1 egg
3 tablespoons flour of choice
1/4 teaspoon onion powder
1 clove garlic, finely diced
1/4 teaspoon salt
1 tablespoon cooking oil or fat of choice (for frying)
Method
Scoop out 1/2 cup of baked beans, leaving most of the tomato sauce behind. Add to a small mixing bowl.
Crack in the egg and add the mozzarella, flour, onion powder, garlic, and salt (if using). Mix gently to combine.
Preheat a frying pan over medium-high heat and add the oil.
Once hot, spoon in the batter to form small fritters. Cook for 2–3 minutes on the first side until golden, then flip and cook for another 2 minutes until cooked through.
Serve warm, or cool and store for later.
Ingredient swaps:
Use gluten-free flour (like chickpea or buckwheat) for a GF option
Swap mozzarella for any shredded cheese you have on hand
Add finely chopped parsley or grated veg (like zucchini, liquid squeezed out) for extra goodness
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