Black Bean Fritters With Sweet & Spicy Corn Salsa

By GuidingVegan

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

Details

Servings 4
Adapted from dishingupthedirt.com

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!