Tuesday, October 1, 2013

Black Bean Fritters

I was just wandering through the grocery store the other day, when a can of Black Beans caught my eye.  I love black beans, and figured I could come up with some creative way to make them.  These fritters turned out great, and also feature cooked brown rice, chopped onion, and lots of seasoning (I like them a little on the spicy side).  And they're vegan, so go ahead and make them for your next party.  Everyone will love them!  Makes about 30 fritters.  Good for an appetizer or side dish.

Black Bean Fritters, with sour cream and salsa on the side.

2 cans black beans, drained
1/2 cup onion, chopped
2  cloves garlic, smashed and minced
2 tablespoons fresh cilantro, finely chopped
1/2 teaspoon cumin
1/4 teaspoon pepper
¼ tsp. hot paprika
good pinch of turmeric
2 fresh cayenne peppers, chopped (can use a milder variety of pepper if you prefer)
1 cup of cooked brown rice
1/2 cup corn meal
¼ to ½ cup flour (you’ll have to adjust this as you mix them up)
olive oil or vegetable oil for frying
Suggestions toppings:  Spicy salsa (or sour cream, for your non-vegan friends!)

·         Drain the 2 cans of beans and mash the beans coarsely with a fork
·         Add the onion, garlic, cilantro, cumin, pepper, paprika, turmeric and cayenne peppers and mix well
·         Add the brown rice and mix well again
·         Mix in the cornmeal
·          Add the flour a little at a time and mix well - you might need to adjust the flour until the mixture is the right consistency for pattying – not too dry, not too wet
·         Heat oil in a large skillet over medium-high heat.
·         Patty the bean mixture into small meatball shapes, then flatten on wax paper with your hand (about 2” around)
·         Fry the fritters several at a time, turning once, until browned and crisp on both sides, then drain on paper towels
·         Serve 'em hot!   Makes about 30 fritters.

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