Make these black bean cakes, then check out more black bean recipes, such as our vegan black bean burgers.


  • 6 spring onions, chopped
  • 1 red chilli, finely chopped
  • olive oil
  • 1 tsp ground cumin
  • from a small bunch coriander stalks, chopped (keep the leaves to serve)
  • 400g tin black beans, rinsed then drained on kitchen paper 
  • 6 tbsp breadcrumbs, plus a handful
  • 1 egg, beaten
  • to serve chilli sauce


  • 1 pack of ready cooked red and white quinoa
  • 1/2 small avocado, diced
  • ¼ cucumber, diced
  • 1/2 red pepper, diced
  • 1/4 red onion, very finely diced
  • 1 lemon, 1/2 juiced and 1/2 cut into wedges 


  • STEP 1

    Cook the spring onion and chilli in a little olive oil until softened, then stir in the cumin and coriander and cook for a minute more. Tip this mix into a small food processor with the beans and lots of seasoning, and pulse together. Stir in 6 tbsp breadcrumbs. Form into 6 small cakes and chill for 20 minutes.

  • STEP 2

    Mix the quinoa with the rest of the salad ingredients, the lemon juice and season.

  • STEP 3

    To cook the cakes, dip in the egg then roll in more breadcrumbs. Fry in a little olive oil until golden and heated through. Serve sprinkled with the coriander leaves, some lemon wedges and chilli sauce.

Watch our 20-second video for the easiest way to stone an avocado...


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