Ensaladitas de Frijol — Colombian Black Bean Fritters with Feta and Mint

Drain and rinse the black beans. Pat them very dry with paper towels — this is key for crispy fritters. Transfer to a large bowl and roughly mash with a fork, leaving about one-third of the beans whole for texture.

Beat the egg and add it to the bowl along with breadcrumbs, flour, cumin, minced garlic, diced onion, salt, and black pepper. Mix until everything is evenly combined and the mixture holds its shape when pressed.

In a blender, combine the crumbled feta, mint leaves, olive oil, and lime juice. Blend until smooth and creamy. Taste and adjust salt or lime as needed. Transfer to a small bowl and set aside.

In a bowl, combine the diced tomato, diced onion, lime juice, chopped cilantro, and salt. Toss gently and let it macerate while you cook the fritters.

Heat the olive oil in a large skillet over medium-high heat. The oil should shimmer and look runny, about 2 minutes.

While the oil heats, form the bean mixture into 12 small patties (about 2 inches wide and 1/2 inch thick). Press them firmly so they hold together during frying.

Carefully place the patties in the hot oil, working in batches of 4-5 so you don't crowd the pan. Fry 3-4 minutes per side until deeply golden and crispy at the edges. The internal temperature should reach at least 71°C when tested at the center of the thickest fritter. Transfer to a plate lined with paper towels.

Arrange the warm bean fritters on a clay cazuela or rustic platter. Drizzle the mint-feta crema generously over the top.

Spoon the pico de gallo alongside or over the fritters. Finish with extra lime wedges on the side for squeezing. Serve immediately while the fritters are still crispy.