Bean patties with grilled corn salsa

1.Using the pulse button, process beans, half the onion, the rolled oats and taco seasoning in a food processor until combined. Add enough warm water to make a firm but sticky mixture (about 1/2 cup). Transfer mixture to a bowl. Stand at room temperature for 30 minutes to thicken mixture and soften oats.

2.Using damp hands, shape 2-tablespoon measures of mixture into patties. Press patties into breadcrumbs to coat. Transfer to a baking tray lined with baking paper. Chill for 20 minutes or until firm. Add oil to 3cm deep in a deep frying pan over moderately high heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Shallow-fry patties, in batches, for 2 minutes each side or until golden. Using a slotted spoon, transfer to paper towels.

3.Heat a char-grill pan over high heat. Char-grill corn cobs for 5 minutes or until browned and cooked. Transfer to a heatproof board. Using a sharp knife, cut warm kernels from cobs. Transfer to a heatproof bowl. Add remaining onion, chilli and juice. Stir to combine. Season.

4.Divide lettuce and patties among serving plates. Serve topped with corn salsa.