Black Bean Fritters with a Parsley Yogurt Dip by Steven Dolby

Click here for Recipe Conversion Charts

Subscribe to me on YouTube

(Serves 2 people)


1 Red bell pepper (finely diced)
1/2 Jalapeno Pepper (finely diced)
1/2 Medium onion (finely diced)
1 Tbsp olive oil
1 Garlic clove (minced)
1 Tsp cumin
1 16 oz can black beans (rinsed and drained)
1/4 Cup water
2 Green onions (sliced)
Salt & ground black pepper (to taste)
5 Tsp plain flour

1 Cup greek yogurt
Small handful fresh Italian parsley (roughly chopped)
1/2 Fresh lemon juice
1 Green onion (sliced)
Salt & ground black pepper (to taste)

For Fritter Mix:
1. In a pan, heat olive oil, add onion, pepper, jalapeno, and garlic. Add a touch of cumin and olive oil. Cook for about 2 minutes. Into a bowl, transfer the onion mixture and let cool.
2. Into a food processor, add black beans and blitz. Pour water and blend until smooth. Transfer to a bowl and set aside.
3. Into the bowl with black beans, add onion pepper mixture, green onion, flour and season with salt and pepper. Mix until well combined.
For Dip:
4. In a bowl, combine yogurt, parsley, lemon juice, salt, pepper, and green onion. Mix well and set aside.

5. Place a non-stick pan on flame, heat olive oil and cook the fritters on each side until golden brown.

6. Serve fritters topped with avocado slices, parsley and yogurt dip.



  1. I've seen your videos and so do with the previous one and I love them. It inspire me to be a personal chef here in austin tx. God Bless!

    1. Go for it, glad you like the videos..thank you :)


Post a Comment

Popular Posts