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 1/4 cups frozen spinach or 3 cups fresh spinach (see notes)
3/4 cup nutritional yeast
1/4 tsp garlic powder (optional)
1/4 cup Panko bread crumbs (fold-in) + another cup for coating cakes
1 tsp agave syrup
3-4 Tbsp coconut milk from a chilled can (the hard white part after chilling)
1/4 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

Notes:

* 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.