Black bean cakes with quinoa salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 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.
