Spicy Black Bean Mushroom Fritters (Printable Version)
Crispy fritters with black beans, mushrooms, and quinoa for bold flavor. #meatless #spicydish #plantbased
# Ingredients:
→ Main Ingredients
01 -
1 can (15 ounces) black beans, drained and rinsed
02 -
3 cups fresh shiitake mushrooms, finely chopped
03 -
1/2 medium red onion, finely diced
04 -
2 tablespoons avocado oil
05 -
1/2 teaspoon sea salt
06 -
2 tablespoons flaxseed meal
07 -
1/4 cup water
08 -
1/4 teaspoon cayenne pepper
09 -
1/2 teaspoon garlic powder
10 -
1/4 cup gluten-free flour blend
11 -
1 cup cooked quinoa, cooled
→ Optional Garnishes
12 -
Sweet potato rice
13 -
Avocado crema, creamy jalapeño sauce, or guacamole
14 -
Fresh cilantro
# Steps:
01 -
Cook 1/3 cup dry quinoa according to package instructions until tender and allow to cool.
02 -
Preheat oven to 400°F (204°C). Combine black beans, shiitake mushrooms, and red onion with avocado oil and sea salt on a sheet pan. Roast for 18–20 minutes until vegetables are softened and lightly browned.
03 -
Mix flaxseed meal with water in a small bowl. Stir well and let thicken for at least 5 minutes.
04 -
Add roasted vegetables to a large mixing bowl with the flax egg. Sprinkle in cayenne pepper and garlic powder. Stir in gluten-free flour blend and cooked quinoa. Mix thoroughly to form a cohesive batter.
05 -
Divide the mixture evenly and shape into 8 round patties using your hands.
06 -
Heat a large nonstick skillet over medium heat. Add a thin layer of avocado oil and cook fritters for 3–4 minutes per side until golden brown. Transfer to a baking sheet and bake at 400°F (204°C) for 8–10 minutes for extra crispiness.
07 -
Serve hot with optional sweet potato rice, avocado crema, and fresh cilantro, or garnish as desired.
# Notes:
01 -
Let the patties rest a few minutes before pan frying to help them hold together.
02 -
For best flavor, use freshly cooked quinoa and ensure it is fully cooled before adding.