Are you looking for a tasty, healthy, and satisfying meal to serve during the week? We’ve got you covered. These freezer-friendly black bean fritters combine spicy cayenne, quinoa, and savory mushrooms in a delicious cake. What’s not love??
These vegan and Gluten-free Fritters are made with only ten simple ingredients. These cakes pair well with our sweet potatoes “rice,” and they beg to be dipped into avocado Crema or Guacamole. We’ll show you exactly how to make it!
Black Bean Fritters: How to make them
What is the secret to making black bean cakes that are full of flavor and have a great texture? Roasting! This step not only caramelizes the mushrooms and onion for MAJOR delicacy but also slightly dries the black beans for cakes, which are moist yet not too wet.
For structure, combine the beans, onions, and mushrooms with quinoa, flax, eggs, and flour. Don’t forget to add cayenne pepper and garlic powder for an extra spicy kick.
After forming the patties into…fritters…they take a turn in the skillet until perfectly crispy on the edges. It’s now time to eat, my friends!
Ingredients
1 (15 oz.) Can black beans be rinsed and drained
Three cups finely chopped fresh shiitake mushroom (no larger than 1/2 inch pieces).
Finely dice 1/2 medium red onion (1/2 onion yields about 1 cup or 160g)
2 Tbsp avocado oil (plus more for cooking)
Half a teaspoon of sea salt
Use chickpea or flaxseed flour instead of 2 tablespoons of flaxseed meal
1/4 cup of water
1/4 tsp. cayenne pepper (omit this if you are not a spice fan)
Half a teaspoon of garlic powder
1/4 cup of gluten-free flour mix ( MB 1:1 or DIY or store-bought or all-purpose if it is not GF).
1 cup cooked quinoa
Instructions
Prepare quinoa now if you haven’t done so already . 1/3 cup dry quinoa yields ~1 cup cooked.
Turn oven on to 400 degrees F. (204 C). Line a baking tray with parchment paper. Add the black beans, chopped onions, and mushrooms to the baking tray. Add the avocado oil and season with salt. Stir to distribute evenly. Roast for 15 to 20 minutes, turning halfway.
In a medium bowl, combine flaxseed flour (or chickpea powder) with water. Set aside.
Add the black beans, roasted vegetables, cayenne powder, and garlic powder to the bowl of flax/chickpea eggs. Mix until well combined. As you proceed, smash some of the beans. Stir in the gluten-free quinoa, cooked and cooled flour, and the gluten-free GF flour. The mixture should be slightly tacky but still moldable. If the mix is too wet, add more gluten-free powder or water.
Divide the mixture into eight patties of 1/2 inch thickness using a 1/4 cup measuring spoon. In the meantime, heat a large skillet with a rimmed edge (we like cast iron).
Add a small amount of oil to the pan once it is hot. Then, add enough cakes so that they fit comfortably without being crowded. Pan fry until golden, about 4 minutes per side.
Optional: To make the cakes even crisper, bake them in an oven at 400 degrees F (204 C) for 10 to 15 minutes.
Serve hot with sweet potatoes and rice. Garnishes can include cilantro, avocado Crema, or creamy Jalapeno Sauce.
Cakes that are left over can be kept in the fridge for 2-3 days or frozen for a month. Reheat on low-medium-high heat in a skillet lightly oiled for 2 to 3 minutes per side. Place frozen items in a 350 F oven (176 C) for 10 to 15 minutes.