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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.

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