Black Bean and Veggie Fritters

This past week we decided to try something new in the kitchen. I feel like we make a lot of variations of the same thing, so this week, something new was definitely in order. Previously I have overwhelmed you with dishes with lots of chicken or pasta, or something of the sort, so this one is completely off the radar for things I’m comfortable trying to cook with, but surprisingly it was a super easy meal, apart from having to individually fry up all the little cakes. I found the recipe on pinterest, as usual, and decided from the picture and list of ingredients that it looked like something worth trying, and it was! We made this black bean and veggie fritters, and you can really add any type of veggies you want into the mix and it would work, so I am thinking on some different variations now, because they were such a hit after all. I think it was the shock to the system that we were eating something that was not comprised of pasta OR chicken for either portion of the meal that made it so awesome! And we made these sweet potato fries, which were DELICIOUS! More on that in a later post, I promise! For now, let me just give you the breakdown on the fritters, which were surprisingly filling as a main course, but could probably be downsized and served as an appetizer as well.

3 cups black bean, cooked
1 large yellow pepper, remove seed, chop into small pieces
1 small white onion, diced
2 garlic cloves, crushed
1 large tomato, chopped into small pieces
3 tablespoons chopped cilantro
1/2 cup all purpose unbleached flour
2 eggs, room temperature
Sea salt and black pepper
Extra virgin olive oil (for frying)


Mix all the ingredients together in a large bowl until all the beans, and veggies are well coated in the flour and egg mixture (also, make sure you drain the black beans, obviously!)

Then drizzle some olive oil in the bottom of a non-stick pan and place a large spoonful of the mixture into the pan, as it cooks kind of flatten it out. You want to cook them about 3 minutes on each side, and that should get them that pretty golden brown color and haven them all stuck together.

Also, with our fritters, the blog that originally posted this recipe recommended making a cilantro dipping sauce, I will post the recipe for that here as well, if you’d like to try it, but in true CPandB fashion I didn’t have everything I needed to make it so we improvised our sauce, and I have to admit it turned out pretty well. We just used things we already had in the fridge to make it happen, so, give it a try if you like, it had a little kick to it, but it was a good mix with the black beans, peppers, and onions!

Yep, this is all we used for our makeshift sauce. Blue cheese dressing (a lot) and then some sriracha, which we had because David is addicted to hot sauce, and then some honey to lighten things up a little bit, just kind of mix them together until you get the taste you want. If you prefer a sweeter sauce, more honey, if you prefer spicy more sriracha, its all up to you!

Here is the sauce that the original recipe recommended to make, so if you would like to give this one a whirl, have at it, but I have no tips for you or anything, since I didn’t make it! Next time though!

Cilantro Dipping Sauce:

1/2 cup sour cream or Greek yogurt
1/2 small green chili, seeded and finely chopped
1 small garlic clove, crushed
2 tablespoons chopped cilantro
1 teaspoon sugar
Sea salt and black pepper
Blend all the ingredients for a smooth consistency. Season with sea salt and black pepper.

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