Spicy Black Bean Mushroom Fritters with Cilantro and Avocado Crema Recipe

Ingredients

• 1 (15 oz.) can black beans, drained and rinsed
• 3 cups fresh shiitake mushrooms, finely chopped (no bigger than ~1/2” pieces)
• 1/2 medium red onion, finely diced (about 1 cup or 160 g)
• 2 Tbsp avocado oil (plus more for cooking)
• 1/2 tsp sea salt
• 2 Tbsp flaxseed meal (or substitute chickpea flour)
• 1/4 cup water
• 1/4 tsp cayenne pepper (omit if not a fan of spice)
• 1/2 tsp garlic powder
• 1/4 cup gluten-free flour blend (or all-purpose flour if not gluten-free)
• 1 cup cooked and cooled quinoa
• Sweet potato rice
• Avocado crema, creamy jalapeño sauce, or guacamole
• Fresh cilantro

Instructions

1. 1

   Prepare Quinoa: If you don’t already have cooked and cooled quinoa, prepare it by cooking 1/3 cup dry quinoa according to package instructions. This will yield about 1 cup cooked quinoa.

2. 2

   Roast Vegetables and Beans: Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. Spread the drained black beans, chopped mushrooms, and diced red onion on the sheet. Drizzle with 2 tablespoons avocado oil and sprinkle with 1/2 teaspoon sea salt. Toss everything to evenly coat and roast for 15-20 minutes, tossing halfway through, until vegetables are tender.

3. 3

   Make Flax Egg: In a medium mixing bowl, combine 2 tablespoons flaxseed meal (or chickpea flour) with 1/4 cup water. Stir well and set aside to form a flax egg substitute.

4. 4

   Combine Ingredients: Add the roasted vegetables and beans to the flax egg mixture. Add 1/4 teaspoon cayenne pepper and 1/2 teaspoon garlic powder. Mash some of the black beans as you stir to help bind the mixture. Then incorporate 1/4 cup gluten-free flour blend and 1 cup cooked quinoa. Stir until you achieve a tacky, moldable batter. Adjust consistency by adding more flour if too wet or a splash of water if too dry.

5. 5

   Form Patties: Using a 1/4 cup measuring cup, portion the mixture into 8 patties about 1/2-inch thick each. Set aside.

6. 6

   Pan Fry: Heat a large rimmed skillet, preferably cast iron, over medium heat. Add a small amount of oil to coat the pan. Place fritters in the skillet without crowding. Fry each side for approximately 4 minutes or until golden brown and crispy.

7. 7

   Oven Finish: For extra crispiness, transfer the pan-fried fritters to the oven at 400°F (204°C) and bake for an additional 10-15 minutes.

8. 8

   Serve the fritters hot, optionally over sweet potato rice and garnished with cilantro, avocado crema, creamy jalapeño sauce, or guacamole of your choice.

9. 9

   Store and Reheat: Store any leftovers in the refrigerator for up to 2-3 days or freeze for up to 1 month. Reheat chilled fritters by pan frying over low-medium heat for 2-3 minutes per side. From frozen, warm in a 350°F (176°C) oven for 10-15 minutes until heated through.