Quinoa & Corn Fritters, Black Beans, Tomato Salsa, Avocado
Serves 4 - Gluten Free, Vegan
Ingredients
250g raw quinoa, rinsed
200g sweetcorn, frozen or in can
150g chickpea flour
300ml water
20g flaxseed
a bunch of fresh chopped herbs (mint, parsley, dill)
1x 440g can black beans
1tsp smoked paprika
1tsp cumin
1 red onion, finely chopped
a handful of cherry tomatoes
1 avocado
1 tsp red wine vinegar
extra virgin olive oil
salt and pepper
When I have time I make a big batch of fritters so that I can have them in the freezer for when I don’t feel like cooking. In that case I prefer to cook them in the oven so that I don’t fiddle too long with a frying pan. I put them in at 220C for about 10 minutes, turning them half way. If you are preparing just one recipe a large non stick frying pan will work fine.
Put the rinsed quinoa in a pot with 500ml water and bring to the boil. Simmer for about 15 minutes until cooked and all the water has been absorbed.
In the meantime make the chickpea batter. Sieve the chickpea flour into a bowl with the flaxseed, slowly add the water whisking to prevent any lumps. Season to taste. Mix in the sweetcorn, chopped herbs and cooked quinoa. Leave in the fridge for 15 minutes.
For the black beans - Soften half the red onion in a pan with 1tbsp of olive oil, add the paprika and cumin, then the black beans with their water and cook for 10-15 minutes over a low heat. Season well
For the tomato salsa - Mix the remaining onion with chopped tomatoes, vinegar, olive oil, salt and pepper.
To cook the fritters in a frying pan, divide the mixture and pat down with a spoon. Cook for 3-4 minutes on each side, until crispy and cooked through.
Serve with the black beans, tomato salsa and sliced avocado.
Enjoy!