A few weeks ago, some girls and I went to Station 2 for lunch and I had some delicious black bean fritters. I’ve had them on my mind ever since and I figured they couldn’t be that hard to recreate. So I grabbed some ingredients that I had on hand, and attempted my own version of these.
Then I invited some friends over, because food is best shared with friends and this was the perfect way to wrap up the weekend. Alex and I had spent Saturday in Maryland at the SweetLife Music festival, (followed by a night in DC, where I had late-night falafel, which might be my new favorite thing). By Sunday, I just wanted to stay in. So after church, this meal hit the spot.
Ah, a set table makes me happy.
But back to those fritters. Here’s what I did:
Black Bean Fritters
- 2 cans black beans
- 1/3 cup carrots
- 1/2 bell pepper
- 2 eggs
- 1/2 cup + 1 cup breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp season-all
- 1 tsp salt
- 1/4 tsp black pepper
- Olive oil for frying
I tossed all the ingredients (except for the extra 1 cup breadcrumbs and olive oil) in my food processor (i.e. the Vitamix) and blended until it was combined but still lumpy. I shaped them into 10 small cakes, and then coated those in the leftover breadcrumbs. In a large non-stick pan, I heated up a little bit of olive oil and lightly fried the cakes over medium heat for about 3 minutes on each side.
I served these with a side of roasted red potatoes I picked up at the farmers market earlier in the day. For these, we just quartered them, tossed them in olive oil, garlic and salt, and roasted at 450 until the potatoes were tender.