Green Island Fritters over Rice + Verde Guacamole

Jackie Rose

Tracey Salley

1 avocado, diced

⅓ cup white or sweet onion, chopped

½ cup cilantro, finely chopped

1 to 2 limes, juiced

½ tsp garlic powder

1 to 2 tsp fresh jalapeno, diced (optional)

1 small tomatillo, diced (optional)

salt + pepper to taste (start with a few dashes of each)

subheading: Spinach-Coconut Chickpea Fritters:

vegan, makes about 10 large or 20 small fritters

1 - 16oz. can cannelloni beans, drained/rinsed, mashed

1 - 16oz. can chickpeas, drained/rinsed, half-mashed

1 ¼ cups frozen spinach or 3 cups fresh spinach (see notes)

¾ cup nutritional yeast

¼ tsp garlic powder (optional)

¼ cup Panko bread crumbs (fold-in) + another cup for coating cakes

1 tsp agave syrup

3 to 4 Tbsp coconut milk from a chilled can (the hard white part after chilling)

¼ tsp pink salt - or to taste

a few dashes fine black pepper

optional: a few dashes cayenne or 1 Tbsp diced jalapeno for heat

safflower oil for frying

cooked brown rice or quinoa for plating

garnish: fresh cilantro

subheading: * Notes:

note: If using fresh spinach, finely chop it and steam or wilt it on a saute pan so that when you fold it into the mixture it condenses into wilted form. You could also use thawed frozen chopped spinach.

Directions at copymethat.com

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