High-Protein Kidney Bean & Corn Fritters with Avocado Crema
Crispy pan-fried fritters packed with kidney beans and sweet corn, seasoned with aromatic spices, served with a creamy and fresh avocado crema. A hearty and satisfying vegan dinner.
Ingredients
- Onion30 g
- Garlic Powder2 g
- Oat Flour20 g
- Olive Oil8 ml
- Salt1 g
- Black Pepper0.5 g
- Kidney Bean200 g
- Corn100 g
- Pea Protein Powder45 g
- Cumin2 g
- Chili Powder2 g
- Cilantro10 g
- Avocado60 g
- Lime Juice15 ml
Instructions
- 1Step 1
Step 1: Rinse and drain the canned kidney beans thoroughly. In a medium bowl, mash the kidney beans with a fork until mostly smooth but still with some texture.
- 2Step 2
Step 2: Finely dice the onion. In the bowl with mashed kidney beans, add the corn, oat flour, pea protein powder, diced onion, garlic powder, cumin, chili powder, salt, and black pepper. Mix well until a cohesive mixture forms.
- 3Step 3
Step 3: Form the mixture into 2-3 small fritters. Heat the olive oil in a non-stick skillet over medium heat.
- 4Step 4
Step 4: Carefully place the fritters in the hot skillet and cook for 3-4 minutes per side, or until golden brown and crispy.
- 5Step 5
Step 5: While the fritters cook, prepare the avocado crema: In a small bowl, mash the avocado with a fork. Stir in the lime juice and finely chopped fresh cilantro until smooth. Season with a pinch of salt if desired.
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