Black Bean Fritters
These Black Bean Fritters With Quinoa are gluten-free and high in protein! They're great for baby-led weaning, school lunchboxes, and as a whole family meal.
Ingredients
- 1 cup cooked quinoa
- 1 can black beans drained and rinsed
- Handful spinach
- 1 cup shredded cheddar cheese
- ½ cup corn kernels, (frozen or fresh cooked kernels, if frozen see notes*)
- 1 egg
- ½ teaspoon salt
- 1 tablespoon olive oil, (for the pan)
Instructions
- In a food processor, blend all ingredients except for the olive oil.
- Heat a large pan or a griddle over medium heat and add olive oil to coat.
- Use a spoon to scoop a spoonful of the bean mixture out and use your hands to mold them into a fritter, about the size of your palm.
- Drop the fritter carefully onto the pan, using a spatula to flatten the fritter slightly. Repeat with the rest of the mixture.
- Cook the fritters for about 7 minutes on this side or until golden brown. Spay the uncooked tops of the fritters with vegetable oil spray and flip. Cook for approximately 5 minutes on this side, or until golden brown.
Notes
Frozen Corn: If using frozen corn kernels, place them in a microwave-safe bowl and cover with water. Heat in the microwave for one minute. Drain the water and add the corn kernels to the food processor.
To Store: Store in an air-tight container in the fridge for up to 3 days. To freeze, store cooked fritters in a freezer-safe container/bag with small pieces of parchment paper in between each fritter to prevent them from sticking together.
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