Panko Crusted Mung Bean Quinoa Cakes

I’ve made these twice in the past week. They are such a great snack or meal on top of a salad. Super healthy too.

The smashed mung beans work great as a binding agent for the cakes and the quinoa gets crispy and golden brown on the outside as well as the crunchy panko bread crumbs. They are a little bit spicy, so feel free to back off on the red pepper flake or chili powder. Or, you can use your own blend of spices!

Make 8-10 cakes, depending on the size.

1 1/2 cups cooked mung beans, smashed (If you want to use smashed black beans or chickpeas, those work great in this as well!)
1 c. quinoa, cooked and cooled
2 eggs, lightly beaten
1/2 c. plain breadcrumbs
3/4 c. panko breadcrumbs
1/4 c. cornmeal
1/2 tsp. smoked paprika
2 tsp. cumin
2 tsp. chili powder
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried thyme
1 tsp. garlic powder
pinch of red pepper flake
salt and pepper
olive oil

Combine cooked mung beans and cooked quinoa in a medium mixing bowl. Add plain breadcrumbs, both eggs, smoked paprika, cumin, chili powder, basil, oregano thyme, garlic powder, red pepper flake, salt, and pepper. Combine and mix thoroughly using a wooden spoon or your hands (I find hands work better). Form into patties, the size of your choice. I make mine about 2 inches wide, 1/2-3/4 in. thick).

Next, combine panko breadcrumbs and cornmeal into a rimmed plate or bowl, and season with salt and pepper. Dip patties to coat in panko cornmeal mixture.

Heat a large nonstick skillet over medium high heat with about 2-3 T. olive oil. Saute cakes 2-3 minutes per side until golden brown and crispy on the outside. Serve on top of a salad, eat them as a snack, or put them on a bun or in between a portabello mushroom to act as a vegetarian burger. Enjoy!