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  • Writer's pictureLiz Hoobchaak

Black Bean Feta Cakes

These savory bean cakes are loaded with flavor and a great plant based alternative to a traditional burger. They are crispy on the outside and soft on the inside and get a bit of a kick with a spicy mayo dressing. 

These bean cakes can be served as the main dish, or could be a tasty side for many other dishes. They would also go well with eggs as a high protein breakfast. They are quite versatile, so go ahead and make extras to use throughout the week! 

Black beans are packed with fiber and protein as well as minerals including magnesium, iron, copper, folate and more! These minerals are typically lacking in the average diet, so black beans are considered a superfood in my book! 


3 cups cooked black beans

2 tbsp butter

2 cups milk of choice (I used unsweetened cashew milk)

4 oz feta cheese

1/3 cup finely chopped parsley 

1 egg 

2 tsp salt

1 tsp ground coriander 

1/2 tsp garlic powder

1/2 tsp cumin

2 tbsp olive or avocado oil for frying 

Optional topping: shiracha mayo. I simply mixed shiracha and avocado mayo together. 


  1. Start by making a black bean mash. Place butter and milk in a large pan and heat on low until butter is melted. Add cooked beans and simmer until they are soft enough to easily mash. Stir occasionally to prevent sticking. 

  2. Using a potato masher, mash the beans until they are halfway mashed, still leaving some visible chunks. You can add more milk if needed to achieve desired consistency. 

  3. Add feta, parsley, egg, salt and spices to the bean mixture and stir to incorporate. 

  4. Heat oil in a pan on medium heat. Form patties with the bean mixture and fry them on each side for 5 minute until golden brown. 

  5. Mix equal parts avocado mayo and shiracha for a dressing. Enjoy! 

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