Panko Crusted Mung Bean Quinoa CakesMarch 8, 2014 By Spices in My DNA 1 CommentFacebookTwitterPinterestI’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 oilCombine 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!Related Posts:Crunchy Quinoa Salad with Peanut Lime DressingGarlic Bread FocacciaCream Cheese Filled Pumpkin Bread with Chai Sugar
[…] This salad is super simple and fresh, and is a healthy vegetarian option for those of you who are looking for plant-based protein sources. The cakes have protein from the lentils and bulgur wheat, and there is a little bit of egg to bind them as well. I have been obsessed with making different variations of these “cakes” lately. Another one of my faves that I posted a few weeks ago are the Panko Crusted Mung Bean Quinoa Cakes. […]Reply
