Ingredients:

  • 1 can (15 oz / 425g) black beans, rinsed and drained
  • 1/2 cup (60g) cornmeal (fine ground)
  • 1/4 cup (30g) all-purpose flour
  • 1 large egg
  • 1/4 cup (15g) fresh cilantro, finely chopped
  • 2 tbsp (30g) red onion, minced
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) ground cumin
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (30ml) neutral oil
  • 1/2 cup (120g) Greek yogurt
  • 1 tbsp (15ml) fresh lime juice
  • 1 tbsp (5g) fresh cilantro, minced
  • 1/2 tsp (2g) garlic powder
  • 1 pinch salt

Instructions:

  1. After rinsing, spread the black beans on a paper towel and pat them completely dry.
  2. Place beans in a bowl and mash with a potato masher until mostly smooth, leaving about 20% of the beans whole for texture.
  3. Fold in the minced onion, chopped cilantro, garlic powder, cumin, smoked paprika, salt, and pepper.
  4. Stir in the egg and cornmeal/flour until a thick, scoopable paste forms. Let the mixture sit for 5 minutes to allow the cornmeal to hydrate.
  5. Scoop about 3 tablespoons of the mixture per fritter, roll into a ball, and gently flatten into a disc about 3/4 inch thick.
  6. Heat neutral oil in a non-stick skillet or cast-iron pan over medium-high heat and sear the fritters until golden brown on both sides.
  7. Prepare the sauce by mixing Greek yogurt, lime juice, minced cilantro, garlic powder, and a pinch of salt.