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Mexican black bean fritters with Yellow Pepper Hummus

If you fancy a healthier burger, this is the meal for you. Mexican-inspired black bean fritters top a crunchy salad with a refreshing tomato-avocado salsa and a deliciously creamy roasted yellow pepper hummus. Great for lunch on the go and if you make up extra fritters freeze them for the weeks ahead. Filled with 10 different wholefoods, this vegan, gluten-free, protein-packed and nut-free meal is easy to make and will impress your friends.. and make your work colleagues jealous!

Collab with nourishing.amy

  • Prep: 50mins

  • Easy

  • Serves 4

  • Vegan

  • Dairy Free

  • Gluten Free

Ingredients

For 8 Fritters
Olive oil
1 red onion, diced
2 garlic cloves, crushed
150g mushrooms, chopped small
1 tsp smoked paprika
½ tsp chilli powder
½ tsp ground cumin
120g black beans
120g kidney beans
2 tbsp oat flour
1 tbsp corn flour
3 tbsp chickpea flour

Hummus:
1 tin chickpeas, drained (reserve the water)
1 yellow pepper
3 tbsp tahini
2 tbsp lime juice
1 tsp garlic granules

Salad:
1 avocado, cubed
16 cherry tomatoes, in ¼
1 tbsp lime juice
2 handfuls spinach leaves
Salt and black pepper

Method

  1. Black bean fritters. Heat a glug of olive oil in a frying pan and sauté the red onion and garlic for 5 minutes before adding the chopped mushrooms. Fry for 5-10 minutes until the mushrooms are juicy. Add in the spices and fry off for 2 minutes until fragrant. Add the mushroom mix to a blender with the black beans, kidney beans, oat flour, corn flour and chickpea flour with some salt and black pepper. Blend until smooth. Allow to cool in the fridge for 30 minutes.
  2. Preheat the oven to 160Fan/180*C. Slice the yellow pepper in half, remove the seeds and place on a baking tray. Roast for 30 minutes until the skin is charred. Once cool enough to handle, peel off the skin and allow the flesh to fully cool.
  3. Line a large baking tray with parchment paper. Divide the black bean mix into 8 fritters, it will be sticky, so drop onto the tray and shape with your fingers into rounds. Bake for 15-20 minutes until firm and cooked through.
  4. Hummus. Add the yellow pepper flesh to a blender with the drained chickpeas, tahini, lime juice, garlic granules with some salt and black pepper. Whizz until smooth and creamy, gradually pouring in up to 100ml of the reserved chickpea water.
  5. Stir together the cubed avocado, tomatoes and lime juice with some salt and black pepper.
  6. To serve, divide the spinach leaves between two bowls, top with the black bean fritters, avocado tomato salsa and a dollop of yellow pepper hummus… TUCK IN!

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