- 4
Ingredients
- Fritters:
- 1 cup old fashioned rolled oats
- 2 cans organic black beans- rinsed, drained
- 1 red onion, diced
- 3 cloves of garlic, minced
- 1 cup frozen roasted corn
- 3-4 roasted red bell peppers (I used jar)
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
- sea salt and pepper
- 2 Tablespoon ground flax seeds mixed with 6 Tablespoons warm water)
- 1 Tablespoon olive oil
- I cook 2 cups quinoa and add into the fritter bowl because I have 5 mouths to feed so if you want to bulk up this recipe I recommend trying this.
- For the Corn Salsa:
- 1 medium sized red onion, diced
- 1 jalapeño pepper, diced (discard seeds if you are sensitive to heat, we leave the seeds in)
- 2 cups fresh corn kernels-blanched in boiling water for 2 minutes (if frozen thawed)
- 2 avocados, pitted and cut into 1/4 inch chunks
- 1 bunch cilantro, roughly chopped
- Corn Salsa Dressing:
- 2 limes zested and juiced
- 1 Tablespoon maple syrup
- 3-4 tablespoons extra virgin olive oil
- 1/2 teaspoon ground cumin
- salt and pepper to taste
Preparation
Step 1
Preheat the oven to 400 degrees.
Whisk together the flax seeds with the water and set aside for at least 5 minutes. Put garlic in food processor to mince. Then in a small saucepan lightly sauté one red onion until translucent, then add garlic and spices, sauté for another 2-3 minutes, set aside in a bowl. Add 1 cup corn and roasted bell.
Add the oats to a food processor and process until an almost flour-like consistency is achieved (it’s okay if there are still some whole oats). Add to bowl. Add beans to processor and pulse until desired consistence. Add to bowl and combine. (*Add quinoa if doing so)
Mix in flax egg, form patties and drizzle with olive oil, salt and pepper.
Place patties on a prepared baking sheet and bake in the oven for about 20-25 minutes-or until lightly browned. Carefully flip patties halfway through cooking.
Salsa :
In the same sauté pan, reheat to med and add second onion. Sauté 3-5 minutes. Remove from heat. (If you like raw onion you can omit this step)
In a separate bowl whisk together the lime juice/zest, syrup, olive oil, cumin, sea salt and pepper. Then add the cooled red onion, jalapeño pepper, avocado, corn, red bell and cilantro.
Serve salsa with the fritters and enjoy!