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Black bean fritters with mango salsa

BT Toronto | posted Wednesday, Oct 28th, 2015

A healthy, gluten-free dinner that’s packed with protein and fresh flavours.

Black bean fritters with mango salsa


  • 1 cup (250 mL) gluten-free flour
  • 1/2 Tbsp (7.5 mL) gluten-free baking powder
  • 1/2 tsp (2.5 mL) salt
  • 1 egg, beaten
  • 3/4 cup (185 mL) coconut milk or almond milk
  • 2 1/2 cups (625 mL) thinly sliced scallions
  • 2 cups (500 mL) canned black beans, drained
  • 1/2 cup (125 mL) chopped fresh cilantro + extra for garnish
  • Salt and pepper to taste
  • Canola oil for frying (enough to cover the bottom of the skillet by approx. 1/2 to 3/4 inch/1 to 2 cm)


In a large mixing bowl, sift the flour, baking powder, and salt. Make a hole in the center and add the egg and the milk. Stir into the flour, making a smooth batter.

Mix in the scallions, black beans, and fresh cilantro. Season well with salt and pepper.

Heat up the oil in a large heavy skillet and add 1 Tbsp (15 mL) heaps of the mixture for each fritter. Cook about 4 to 6 fritters at a time, for about 4 to 6 minutes until golden brown, turning once.

Serve fritters with mango salsa on a large platter and garnish with fresh cilantro.

Courtesy Mary Jo Eustace
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