Black Bean Cakes Recipe with Quinoa and Avocado Salad | olivemagazine

Black Bean Cakes Recipe with Quinoa and Avocado Salad

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

SALAD

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

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.