1 1/2 cup cooked black beans (or 1-15 ounce can, drained and rinsed)
1 cup frozen corn kernels, thawed
1 teaspoon kosher salt
freshly ground black pepper
1 tablespoon fresh lime juice
1/8 teaspoon garlic powder
1/2 cup cornmeal
grapeseed oil, for frying (or oil of choice)
avocado slices (optional)
lime wedges (optional)
Put the quinoa and water in a pot and bring to a boil. Reduce the heat and cover. Cook until the water is absorbed, about 15 minutes. Remove from heat and allow the quinoa to cool slightly.
To the cooled quinoa, add the basil leaves, black beans, corn, salt, a few turns of freshly ground black pepper, lime juice, and garlic powder. Mix well. Then, with a potato masher, mash the mixture together. Slowly add the cornmeal until you have a stiff mixture.
Cover a large skillet pan with a thin layer of oil and heat the oil over medium high heat. Form the mixture into 2″ balls (smaller for nuggets). Flatten the balls and fry in the oil 3-4 minutes per side.
Serve with avocado slices and lime wedges, if desired. Enjoy!