Quinoa Bulgur Black Bean Fritters

These savory fritters are packed with protein, and are kicked up a notch with a spicy wasabi dressing. Serve them hot on a bun, or over a salad; they'd also go well with a creamy tahini sauce.

1/3 cup mixed color quinoa

2 Tbsp bulgur

1 cup water

1/4 tsp salt

1/4 tsp garlic powder

1/4 tsp onion powder

fresh ground black pepper

Fritters dry:

1/4 cup flour

1/4 cup coarse corn meal (here I used blue corn meal)

1 Tbsp black toasted sesame seeds

1 tsp baking powder

1/4 tsp salt

1 Tbsp nutritional yeast

Fritters wet:

1 egg

1/2 cup plain Greek yogurt

1 Tbsp Trader Joe’s coconut aminos (or soy sauce)

1 Tbsp Worcestershire sauce

1 Tbsp favorite hot sauce

1 can black beans, rinsed and drained

palmful cilantro, minced

2 cloves garlic, minced

1 cup grated cheddar cheese

Prepare the quinoa by toasting quinoa and bulgar in a dash or oil in a small pot.

After about 3-4 minutes, add the water, salt, garlic, onion and pepper. Stir, bring to a gentle boil. Reduce to a low simmer and cover. Cook for about 15-20 minutes until all the water is absorbed.

Meanwhile mix together the dry ingredients in a bowl.

Mix together the wet ingredients in a bowl.

Heat a griddle for pancakes.

Prepare the Spinach Wasabi dressing.

Mix the quinoa with the wet ingredients.

Then stir in the dry ingredients. You should have a coarse mixture as in the photo.

If too soupy, adjust with a dash of flour.

Spoon mixture onto an oiled griddle over medium high heat to form patties about 3-inches in diameter.

Allow to brown on the first side. Flip and cook the other side just until browned.

Serve with Spinach Wasabi dressing.

Makes 12-14 fritters.

Comments

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