4 Servings
Prep Time
Cook Time
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You can even make mini-burgers using these Mexican bean and quinoa cakes.


  • 500 ml vegetable or chicken stock
  • 100 g quinoa
  • 300 g sweet potato, peel then cut into 2-cm cubes
  • 400 g canned kidney beans, drain and rinse
  • 1 small carrot, grate
  • 4 spring onions, chop finely
  • 2 medium-sized eggs
  • 2 cloves garlic, crush
  • ½ tsp paprika
  • ¼ tsp cayenne pepper
  • Handful of coriander, chop
  • Juice of 1 small lime
  • Sprinkling of salt and ground black pepper
  • 2 tbsps olive oil, for frying
  • Avocado and tomato salad, plus lime wedges, to serve

Bring stock to boil. Add quinoa and sweet potato; cook for about 10 mins. Add the kidney beans for the last 5 mins. When the sweet potato is tender and the quinoa is cooked, drain well and cool.


Put all remaining ingredients (except olive oil) in a bowl. Add the cooled bean and quinoa mixture. Squash the mixture with a rolling pin, crushing the beans and potato as you go. Season with salt and ground pepper.


With wet hands, form 8 medium-sized or about 15 small rounds from the mixture. Place on a plate and chill in the fridge for at least 40 mins.


Heat half the oil in a frying pan. Cook mixture rounds in batches over medium-low fire for about 3 mins each side. Repeat with the next batch.


Serve with avocado, tomato salad and lime wedges.

Photo: Bauer/Jonathan Gregson

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