- 400 g canned black beans (drained)
- 1 bowl
- 1 fork
- 1 food processor (optional)
Place all black beans from the can into a bowl. Lightly mash the beans using a fork until a thick, yet still highly texturized consistency forms.
Into the bowl with the beans, crack in the egg and mix to combine.
- 1 tbsp flour
- 2 tsp whole-wheat flour
Add 1 tsp of plain flour and 2 tsp of whole wheat flour into the mixture, mix.
- 1 tsp ground cumin
- ½ tsp chili powder
- 1 tsp dried parsley
- ½ tsp salt
- ¼ tsp pepper
Add cumin, chilli, parsley, salt and pepper and mix well until combined.
- 1 frying pan (small, with lid)
In a pan, heat up oil on medium to high heat. Once hot, add four tablespoon sized dollops of the bean mixture spread out onto the pan. Shape using a spoon to make each fritter circular.
Allow the fritters to cook on one side for 1-2 minutes on medium-high heat.
Once each fritter is easily able to slide along the base of the pan and keep its shape, flip using a spatula.
- shredded mozzarella cheese
- 1 plate (large, for serving)
After flipping each fritter, add a pinch of shredded mozzarella cheese onto the top of each. Cover with lid and cook on medium-high heat for 1-2 minutes or until the cheese is just melted, then remove from the pan onto a plate.
Repeat until you use all of the batter mixture.