I thought this would be so much better than it was. Maybe if I had fried the fritters instead of baking them? I think that would have helped. Liam and Toby really liked this dish, and had several fritters each. Me? Not so much. Although the verde guacamole was awesome! I like the idea of this: the rice, the fritter on top, and then a dollop of guac. I might have to tweak this recipe a little to get it where I think it needs to be.
Green Island Fritters over Rice & Verde Guacamole
makes 1 1/2 cups
1 avocado, diced
1/3 cup white or sweet onion, chopped
1/2 cup cilantro, finely chopped
1-2 limes, juiced
1/2 tsp garlic powder
1-2 tsp fresh jalapeno, diced (optional)
1 small tomatillo, diced (optional)
salt + pepper to taste (start with a few dashes of each)
Spinach-Coconut Chickpea Fritters
makes about 10 large or 20 small fritters
1 – 16oz. can cannellini beans, drained/rinsed, mashed
1 – 16oz. can chickpeas, drained/rinsed, half-mashed
1 1/4 cups frozen spinach or 3 cups fresh spinach (see notes)
3/4 cup nutritional yeast
1/4 tsp garlic powder (optional)
1/4 cup Panko bread crumbs (fold-in) + another cup for coating cakes
1 tsp agave syrup
3-4 Tbsp coconut milk from a chilled can (the hard white part after chilling)
1/4 tsp pink salt – or to taste
a few dashes fine black pepper
optional: a few dashes cayenne or 1 Tbsp diced jalapeno for heat
safflower oil for frying
cooked brown rice or quinoa for plating
garnish: fresh cilantro
* If using fresh spinach, finely chop it and steam or wilt it on a saute pan so that when you fold it into the mixture it condenses into wilted form. You could also use thawed frozen chopped spinach.
Before: chill your can of coconut milk – just enough time so it separates a bit.
1. Prepare your verde guac and place in the fridge until ready to serve – the guac is nice when served slightly chilled alongside the hot fritters.
(Prepare your brown rice or quinoa – you could also use easy pre-made rice packets for faster serving.)
2. Fritters: Add the chickpea and cannellini beans, nutritional yeast, coconut milk, salt, pepper and agave syrup to a large mixing bowl. Mash until the cannellini beans are all smashed, and about half the chickpeas are smashed. Fold in the spinach and 1/4 cup Panko crumbs. Add in any additional spices like garlic or cayenne – other spices like curry or even Jamaican Jerk or Cajun spice blends would be nice accents as well.
3. Heat a skillet over med-high heat with 1 Tbsp of safflower oil.
4. Form patties by hand. Roll the bean mixture patty in the extra cup of Panko crumbs. Add to pan. Repeat until pan if filled – yet patties are spaced about an inch apart. (Baking Method: you can also bake the fritters for about 15-20 minutes at 375 degrees.)
5. Cook fritters on each side about 2-3 minutes. If your patties are thicker in size, cover with a lid for a few minutes to heat/cook through the center. When both sides are browned and crispy and insides seem firmed – remove from pan and allow fritters to cool on a paper plate or baking rack. They will be delicate upon removing from pan. Cooling will help bind them in texture.
Want more binding power: Add in a 1/2 cup sweet potato or butternut squash puree. Another good vegan binder is almond butter – as I leaned from you guys in these post comments. A “flax egg” may also help.
..but for me, I really don’t mind if my fritters are delicate.
6. Serve fritter cakes warm over grains + guac. Store uneaten fritters in the fridge – they actually chill + firm up quite nicely and taste amazing too! And yes, these fritters even freeze well. You can re-heat in the oven.