Looking for a wholesome, spicy, satisfying weeknight meal? We’ve got you covered. These black bean fritters combine savory mushrooms, hearty quinoa, and spicy cayenne pepper in a delicious, freezer-friendly fritter. What’s not to love!?
Just 10 ingredients and simple methods required for these vegan and gluten-free fritters, friends. They pair perfectly with our new sweet potato “rice” and are just begging to be dipped in avocado crema or guacamole. Let us show you how it’s done!
How to Make Fritters: Black Bean Edition
The trick to black bean fritters with BIG flavor and even better texture? Roasting! Not only does this step caramelize the mushrooms and onions for MAJOR deliciousness, it also dries out the black beans just slightly for fritters that are perfectly moist without being too wet or gummy.
Then the beans, mushrooms, and onions combine with quinoa, flax egg, and flour for structure. And don’t forget the cayenne and garlic powder for a savory-spicy kick!
After forming the fritters into…fritters…they take a turn in the skillet until perfectly crispy on the edges. Then it’s time to dig in, friends!
We hope you LOVE these mushroom black bean fritters! They’re:
& Perfect for freezing!
When you combine a few fritters with our Easy Sweet Potato “Rice” and Creamy Cashew Jalapeño Sauce, you’ve got a delicious, plant-based meal with 20+ grams of protein. The fritters would also be adorable as an appetizer if formed smaller and served with a sauce on top or for dipping!
More Fritter Recipes
- Easy Beet Fritters with Dill Yogurt Sauce
- Kale & Sweet Potato Fritters
- Easy Zucchini Fritters
- Crispy Quinoa Sweet Potato Fritters
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Spicy Mushroom Black Bean Fritters
- 1 (15 oz.) can black beans, drained and rinsed
- 3 cups fresh shiitake mushrooms, finely chopped (no bigger than ~1/2” pieces)
- 1/2 medium red onion, finely diced (1/2 onion yields ~1 cup or 160 g)
- 2 Tbsp avocado oil (plus more for cooking)
- 1/2 tsp sea salt
- 2 Tbsp flaxseed meal (or sub chickpea flour)
- 1/4 cup water
- 1/4 tsp cayenne (omit if not a fan of spice)
- 1/2 tsp garlic powder
- 1/4 cup gluten-free flour blend (MB or DIY // or all-purpose flour if not GF)
- 1 cup cooked and cooled quinoa
- If you don’t already have cooked and cooled quinoa, prepare it at this time. 1/3 cup dry quinoa yields ~1 cup cooked.
- Heat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper. Add the drained and rinsed black beans and chopped mushrooms and onion to the baking sheet. Add avocado oil, season with salt, and stir to evenly distribute. Roast for 15-20 minutes, tossing halfway through.
- Prepare flax “eggs” (or chickpea “eggs”) by combining flaxseed meal (or chickpea flour) and water in a medium mixing bowl. Set aside.
- To the mixing bowl with the flax/chickpea “eggs,” add the roasted vegetables and black beans along with the cayenne and garlic powder and mix until combined. Smash some of the black beans as you go. Add the gluten-free flour and cooked and cooled quinoa and stir until combined. You should have a slightly tacky but moldable mixture. Add more gluten-free flour as needed if too wet to handle, or a splash of water if it’s too dry to form fritters.
- Using a 1/4 cup measuring cup, divide into 8 ~1/2-inch-thick patties and, in the meantime, heat a large rimmed skillet over medium heat (we prefer cast iron).
- Once hot, add a little oil to coat the pan and enough fritters to comfortably fit without crowding. Pan fry until golden brown, ~4 minutes on each side.
- Optional: For even crispier fritters, continue baking in a 400-degree F (204 C) oven for 10-15 minutes.
- Leftover fritters can be stored in the refrigerator for up to 2-3 days or in the freezer for 1 month. Reheat in a lightly oiled skillet over low-medium heat for ~2-3 minutes per side. Or from frozen, place in a 350 F (176 C) oven for 10-15 minutes until warmed through.