Almond Pulp Vegan Bean Fritters

May 07, 2020 0 Comments

 

1 head broccoli, cut into tiny bites
1 shallot, diced
1/2 tsp sea salt 
1/4 tsp ginger powder 
4 tbsp Avocado Oil
Saute until just cooked

1 cup cooked kidney beans
1 cup cooked Chickpeas
1/2 cup leftover almond pulp
1/4 cup gluten free all-purpose flour, plus more for dusting
2 tsp spices of choice (cayenne, turmeric, ginger, pepper, fennel, etc)
1 tbsp sea salt
1/2 tbsp black pepper 
Coconut Oil for frying, enough to cover each patty half way.

 

Make your broccoli mixture, set aside in large bowl. 
In a food processor, process remaining ingredients. 
Add bean mixture to the broccoli/shallots, toss together.
Heat oil, get it REALLY hot. 
Form 3 inch balls with the batter, then flatten slightly to form your fritters. 
Roll each patty in extra gluten-free flour. 
One by one, drop each patty into hot oil. Cook 2 minutes on each side, or until crispy and then flip. 

Serve in a tortilla or on salad and top with fresh herbs, roots, and Laka Kake.

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