Bean Crisps

Flourish Veggie Crisp Spiced Black Bean Fritters

18 small fritters or 4 burgers


  • 2, 15oz cans black beans (drained and rinsed)

  • 2 eggs
  • 2 tbsp all purpose flour
  • 4 green onions
  • 3 tbsp chopped fresh cilantro
  • 2 cloves garlic (finely chopped)
  • 1 jalapeno (seeded and finely chopped)
  • 1 tbsp hot sauce (like Cholula)
  • 1 tbsp ground cumin
  • 1 tsp chili powder
  • pinch of cayenne
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh ground pepper
  • 1 cup (roughly) Flourish Veggie Crisps - Yellow Corn with Greens and Beans
  • coconut oil for frying


Line a baking sheet with a towel and lay out the black beans to dry while you prep everything else.

In a big bowl whisk together the eggs and flour until there are no more lumps.

Add the green onions, cliantro, garlic, jalapeno, hot sauce and spices. Stir together.

In a food processor, pulse Flourish Veggie Crisps until they are really finely chopped but not dust.

Add the black beans to the food processor with the chopped crisps and pulse about 5 times just unil mixture is combined. You should still see pieces of the bean - it shouldn't be too uniform.

Add mixture to the bowl with the egg, flour and herb mixture. Stir together and set in the fridge for 1 hour and up to 24 hours.

Shape the fritters into uniform balls about 2 tbsp big. Press down slightly to form a small patty about 3/4 inch thick or so. (You can also form larger burger patties, you'll just need to cook them longer).

Heat a cast iron pan over medium-high heat and once hot add 1-2 tbsp coconut oil to cover the bottom of the pan. Let this heat up a little and then add a few fritters to the pan to cook. Don't crowd them - you'll have to do a batch or two.

Cook the fritters for 3-4 mintures on each side until they are browned and cooked all the way through, reducing the heat if they start to get too brown or burnt. Let rest on a paper towel lined plate or in a 200 degree oven if you want to keep them warm while you cook the others using the same method.