Description

These Spicy Black Bean Mushroom Fritters are a deliciously hearty and flavorful plant-based meal, featuring roasted shiitake mushrooms, black beans, and quinoa combined with warming spices and baked for extra crispiness. Perfectly seasoned and pan-fried to golden perfection, then finished in the oven for a crunchy exterior, these fritters make a wholesome main dish or appetizer served with creamy avocado-based sauces and fresh cilantro.

Ingredients

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Main Ingredients

1 (15 oz.) can black beans, drained and rinsed
3 cups fresh shiitake mushrooms, finely chopped (~1/2” pieces)
1/2 medium red onion, finely diced (about 1 cup or 160 g)
2 Tbsp avocado oil (plus more for cooking)
1/2 tsp sea salt
2 Tbsp flaxseed meal (or substitute chickpea flour)
1/4 cup water
1/4 tsp cayenne pepper (optional, omit if not a fan of spice)
1/2 tsp garlic powder
1/4 cup gluten-free flour blend (or all-purpose flour if not gluten-free)
1 cup cooked and cooled quinoa

To Serve

Sweet potato rice
Avocado crema, creamy jalapeño sauce, or guacamole
Fresh cilantro

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Instructions

Cook Quinoa: If you don’t have cooked quinoa on hand, cook 1/3 cup dry quinoa according to package instructions to yield about 1 cup cooked quinoa. Let it cool completely before using.
Roast Vegetables and Beans: Preheat the oven to 400°F (204°C). On a parchment-lined baking sheet, spread the drained black beans, chopped shiitake mushrooms, and diced red onion. Drizzle with 2 tablespoons avocado oil and sprinkle with 1/2 teaspoon sea salt. Toss well to coat evenly. Roast for 15-20 minutes, stirring halfway through, until the vegetables are tender.
Make Flax Egg: In a medium bowl, mix 2 tablespoons flaxseed meal (or chickpea flour) with 1/4 cup water. Stir thoroughly and set aside to allow it to thicken and form a flax egg substitute.
Combine Mixture: Add the roasted vegetables and beans to the flax egg mixture. Sprinkle in 1/4 teaspoon cayenne pepper and 1/2 teaspoon garlic powder. Mash some beans gently while mixing to help the ingredients bind together. Then add 1/4 cup gluten-free flour blend and 1 cup cooked quinoa. Stir until the batter is tacky and moldable, adding more flour if too wet, or a splash of water if too dry.
Form Patties: Using a 1/4 cup measuring cup, portion the mixture into 8 patties about 1/2-inch thick. Place them on a plate and set aside.
Pan-Fry Fritters: Heat a large rimmed skillet or cast iron pan over medium heat and add a small amount of oil to coat. Place fritters in the pan without crowding. Fry each side for approximately 4 minutes until golden brown and crispy.
Bake for Extra Crispiness: Transfer the pan-fried fritters to the oven and bake at 400°F (204°C) for an additional 10-15 minutes to deepen the crisp texture.
Serve: Serve fritters hot over sweet potato rice, garnished with fresh cilantro and accompanied by avocado crema, creamy jalapeño sauce, or guacamole as desired.
Store and Reheat: Leftovers can be refrigerated for 2-3 days or frozen for up to 1 month. Reheat refrigerated fritters by pan frying on low-medium heat for 2-3 minutes per side, or warm frozen fritters in a 350°F (176°C) oven for 10-15 minutes until heated through.

Notes

Nutrition estimates exclude optional serving sauces and sides.
To make this recipe gluten-free, ensure you use a certified gluten-free flour blend.
Cayenne pepper can be omitted or adjusted according to your preferred spice level.
Flax eggs can be replaced with chickpea flour as a binding agent.
Finishing fritters in the oven after pan frying enhances crispiness.
Ensure quinoa is fully cooled before mixing to maintain the proper batter texture.