black bean fritters

Black bean patties

3 cups black bean, cooked

1 large yellow pepper, remove seed, chop 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 unbleached flour

2 eggs, room temperature

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 tablespoonfuls of the bean mixture. Fry on one side until golden brown and crispy (about 3 minutes). Flip over for a further three minutes. Remove and drain on a paper towel. Season with fresh black pepper and sea salt.

It has everything yummy in it with an extra dose of veggies. Yum.

Makes 3 rolls


3 nori sheets

1 cup of rice

2 eggs

Splash of almond milk

Pepper to taste

1/2 cup fresh baby spinach, sliced

1/2 an avocado, sliced


1. Cook the rice as per the instructions (as a rice addict, I naturally use my rice cooker for this step).

2. Set the rice apart to cool down.

3. In a cup, mix the two eggs with the pepper and almond milk and beat with a fork.

4. Heat a little coconut oil in a non-stick pan and put the egg mixture in the pan. Stir and scrape continuously until the eggs are cooked through.

5. Set the eggs aside to cool down.

6. Spread a nori sheet onto a rolling mat and add a two tablespoons of cooked rice on top. Spread evenly.

7. In a neat row in the center of the rice, add a third of the cooked egg, spinach and avocado.

8. Wet the rims of the nori sheets slightly so that they stick together better.

9. Roll tightly into a wrap and cut in half.

10. Repeat for 2 more nori sheets until the ingredients are finished.

11. Serve with a splash of soy sauce.



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