Mexican Bean and Quinoa Cakes

Mexican Bean and Quinoa Cakes

By Atika Lim  , ,

May 11, 2016

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You can even make mini-burgers using these Mexican bean and quinoa cakes.

  • Prep: 25 mins
  • Cook: 20 mins
  • Yields: 4 Servings


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


1Bring 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.

2Put 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.

3With 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.

4Heat 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.

5Serve with avocado, tomato salad and lime wedges.

Photo: Bauer/Jonathan Gregson

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