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Quinoa Black Bean Patties with Feta Cheese

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Make these easy quinoa black bean patties ahead of time for an easy mid-week vegetarian meal. The feta cheese and cumin give these patties loads of flavour.

Quinoa and Black Bean Patties

Quinoa is a so called super food that used to be a bit alternate but is now something you can buy in your local Woolies.

It’s easy to prepare, just rinse it under the tap then boil it in water until tender and translucent and the little tails are unwinding.

An even easier way to cook this healthy grain is in the rice cooker. The ratio of water to quinoa is 2:1. So 2 cups of water to 1 cup of quinoa. Press cook and let the rice cooker do its thing.

These patties are quite moist to make which makes shaping them a little bit of a pain. The key is to wet your hands before shaping the patties. This prevents the mixture from sticking to your hands.

Form patties of about golf ball size. Give them a good squeeze to make sure the mixture all sticks together. If they are falling apart, you may need to mix in more flour to get them to stick.

Speaking of flour, to make these gluten free, simply switch the flour for a gluten-free flour. The flour is to help the patties form, it doesn’t affect the flavour or texture.

These patties are quite understated but the feta and cumin give them a flavour boost.

A word on the beans: you can use any bean you have in the cupboard. Kidney beans work just as well. Just mash half of them up a little with a fork to help the patties come together.

To serve the quinoa black bean patties, you can make a burger as pictured, or just serve them with a side of salad and maybe some sweet potato chips.

Makes 12 patties.

Yield: 12

Quinoa and Black Bean Patties

Quinoa black bean and feta patties

Make these easy quinoa black bean patties ahead of time for an easy mid-week vegetarian meal. The feta cheese and cumin give these patties loads of flavour.

Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 10 minutes
Total Time 40 minutes


  • 3/4 cup uncooked quinoa
  • 440g tin black beans, mash half lightly with a fork
  • 1/2 onion, finely diced
  • 1 carrot, grated
  • 1 zucchini, grated and excess moisture squeezed out
  • 1/2 cup corn kernels
  • 150g Greek feta cheese, crumbled
  • 1 tsp. cumin
  • 2 eggs
  • 6 Tbsp. flour
  • 3/4 cup dried breadcrumbs
  • 1/4 cup sesame seeds


  1. Rinse quinoa. Add to a saucepan of water, bring to the boil and simmer for 15 minutes or so until translucent and the little tails are coming off. Drain and cool.
  2. In a bowl combine all ingredients except the breadcrumbs and sesame seeds.
  3. Form patties into golf-ball sized patties. Having damp hands and squeezing the mixture into a tight ball helps keep the mixture together.
  4. Combine breadcrumbs and sesame seeds on a plate. Press patties into the breadcrumb mixture, shaping them into patties and while covering them in the breadcrumbs.
  5. Let the patties stand in the fridge for 10 - 30 minutes to help the patties set and prevent them from falling apart in the pan.
  6. Heat a couple of tablespoons of olive oil over medium heat in a frypan and fry the patties until golden on both sides.


Greek feta is best for this dish as it crumbles well while still holding shape.

Approximately 11/4 cups of cooked black beans if you're cooking them from scratch.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 401Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 84mgSodium: 360mgCarbohydrates: 54gFiber: 10gSugar: 4gProtein: 20g

Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.


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