I’ve been wanting to make fritters for some time and when I came across these fritters I knew I just had to try them – it was just a matter of when. I thought I would make myself a nice Friday night meal centered around these fritters and they sure didn’t let me down. Best part is I have plenty left to eat throughout the coming week for times when I need a quick meal.
Already had them today for lunch and they warmed up nicely so don’t fret the leftovers…you will want to have them all to yourself! (It made 11 cakes – all dependent on how big you make your fritters). Best yet they are perfect for all you herbivores because these little cakes are vegan!
This was also the first time I used coconut milk – yay! And since I have incorporated the coconut milk into two other dishes which I will be posting about soon! I didn’t want any of the can to go to waste (:
1 can cannellini beans, drained, rinsed & mashed
1 can chickpeas, drained, rinsed & half-mashed
1 9oz. package frozen spinach (or was it 10oz….shoot can’t remember – one of the small boxes though)
3/4 cup nutritional yeast
1/4 cup Panko bread crumbs + another 1/2 cup for coating
1 tsp agave syrup
2 Tbsp coconut milk (I used Lite)
1/4 tsp salt
Preheat oven to 375F
Add the cannelloni beans to a big bowl and mash them up, add the chick peas and half mash those. Then mix in the nutritional yeast, coconut milk, salt, pepper and agave syrup . Mix until all the ingredients are incorporated
Fold in the spinach and 1/4 cup Panko crumbs.
Roll a small ball of the bean mixture in the extra 1/2 cup of Panko crumbs. Place on baking sheet
Bake for 10 minutes, flip and then bake for another 10 minutes.
They will be delicate when done, so handle with some care.
Serve warm or chill in fridge. Chilled fritters will firm up quite nicely and taste amazing too! I put a little salsa on mine for a little bit of a spice kick and they were fantastic.