Black Bean Cake Recipe

Black bean cakes with quinoa and avocado salad

  • serves 2
  • Easy

These black bean cakes with quinoa and avocado salad make for a delicious vegetarian lunch or dinner. They're easy to make and ready in under an hour, perfect for a midweek meal.

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Ingredients

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

SALAD

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

Method

  • 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...

Nutritional Information

  • Kcals 705
  • Fat 22.5g
  • Saturates 3.8g
  • Carbs 90.9g
  • Fibre 17.6g
  • Protein 25.8g
  • Salt 2.1g
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