Crispy Black Bean Fritters: Recipes From A Monastery Kitchen

By Gourmet Nun

One of our cooking sisters has made it her “mission” to incorporate healthy foods into the convent diet and get people to eat things they would not naturally choose-by making them into tasty, attractive dishes. She certainly succeeded yesterday, so much so that I never got to taste her crispy black bean cakes because I was late to lunch and there was not a one left to even sample.

However, all the Sisters who had them insisted they were fabulous and that they must be written up as a blog…..so here is the recipe…..Let me know what you think.

P.S.  Black beans have been proven to significantly aid the digestive system.

Crispy Black Bean Fritters
3 cups black bean, cooked
1 large yellow pepper, seeded and chopped into small pieces
1 small white onion, diced
2 garlic cloves, crushed
1 large tomato, chopped into small pieces
3 Tablespoons chopped cilantro
1/2 cup all purpose flour
2 eggs
Sea salt and black pepper
Extra virgin olive oil (for frying)

Combine all the ingredients in a large bowl, stir well to combine (add more flour if it’s not binding). Season with sea salt and black pepper. In a large skillet, add three tablespoons of oil to the pan on medium heat. When hot, add bean mixture by tablespoons. Fry on one side until golden brown and crispy (about 3 minutes). Flip over for another three minutes. Remove and drain on a paper towel. Season with fresh black pepper and sea salt.

Serve with dipping sauce on the side

Cilantro Dipping Sauce:
1/2 cup sour cream or Greek yogurt
1/2 small green chili, seeded and finely chopped
1 small garlic clove, crushed
2 Tablespoons chopped cilantro
1 teaspoon sugar, salt, and black pepper

photo 1 (3)

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