Panko Crusted Mung Bean Quinoa Cakes Recipe
Introduction
These Panko Crusted Mung Bean Quinoa Cakes offer a delicious and nutritious way to enjoy plant-based protein. Crispy on the outside and tender inside, they make a perfect snack, salad topping, or vegetarian burger alternative.
Ingredients
- 1 1/2 cups cooked mung beans, smashed (or smashed black beans/chickpeas)
- 1 cup cooked and cooled quinoa
- 2 eggs, lightly beaten
- 1/2 cup plain breadcrumbs
- 3/4 cup panko breadcrumbs
- 1/4 cup cornmeal
- 1/2 teaspoon smoked paprika
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon garlic powder
- Pinch of red pepper flakes
- Salt and pepper, to taste
- Olive oil, for sautéing
Instructions
- Step 1: In a medium mixing bowl, combine the smashed mung beans and cooked quinoa. Add the plain breadcrumbs, eggs, smoked paprika, cumin, chili powder, dried basil, oregano, thyme, garlic powder, red pepper flakes, salt, and pepper. Mix thoroughly using a wooden spoon or your hands until the mixture comes together.
- Step 2: Form the mixture into patties about 2 inches wide and 1/2 to 3/4 inch thick, or your preferred size.
- Step 3: On a rimmed plate or shallow bowl, combine the panko breadcrumbs and cornmeal. Season with salt and pepper. Dip each patty into this mixture, coating both sides well.
- Step 4: Heat 2 to 3 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add the patties and sauté for 2-3 minutes per side until golden brown and crispy.
- Step 5: Serve the cakes warm on a salad, as a snack, or on a bun or between portobello mushrooms for a vegetarian burger option. Enjoy!
Tips & Variations
- Try using black beans or chickpeas instead of mung beans for a different flavor and texture.
- Add finely chopped fresh herbs like parsley or cilantro into the mixture for a fresh twist.
- If the mixture feels too wet, add a little more plain breadcrumbs to help bind the patties.
- Serve with your favorite dipping sauce like tzatziki, chipotle mayo, or a spicy yogurt dip.
Storage
Store cooked patties in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat to keep the crust crispy or use an oven at 350°F (175°C) for about 10 minutes. These cakes also freeze well—freeze uncooked patties on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a couple extra minutes per side.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cakes vegan?
Yes, you can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or another egg substitute to make this recipe vegan-friendly.
Can I bake these instead of frying?
Absolutely! Place the coated patties on a parchment-lined baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, until they are golden and crispy.
Print
Panko Crusted Mung Bean Quinoa Cakes Recipe
- Total Time: 25 minutes
- Yield: 6–8 patties depending on size 1x
- Diet: Vegetarian
Description
These Panko Crusted Mung Bean Quinoa Cakes are a flavorful and nutritious vegetarian dish featuring a crispy golden crust and a hearty, spiced interior made from mung beans and quinoa. Perfect as a snack, salad topping, or vegetarian burger alternative, these cakes combine protein-rich ingredients with a blend of aromatic spices and a crunchy panko cornmeal coating.
Ingredients
Base Ingredients
- 1 1/2 cups cooked mung beans, smashed (alternative: smashed black beans or chickpeas)
- 1 cup quinoa, cooked and cooled
- 2 eggs, lightly beaten
- 1/2 cup plain breadcrumbs
Coating
- 3/4 cup panko breadcrumbs
- 1/4 cup cornmeal
- Salt and pepper, to taste
Spices
- 1/2 teaspoon smoked paprika
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon garlic powder
- Pinch of red pepper flakes
Other
- Olive oil, about 2-3 tablespoons for frying
Instructions
- Prepare the Base Mixture: In a medium mixing bowl, combine the smashed cooked mung beans and cooked, cooled quinoa. Add the plain breadcrumbs, lightly beaten eggs, smoked paprika, cumin, chili powder, dried basil, dried oregano, dried thyme, garlic powder, red pepper flakes, salt, and pepper. Mix thoroughly using a wooden spoon or your hands until all the ingredients are evenly incorporated.
- Form Patties: Shape the mixture into patties about 2 inches wide and 1/2 to 3/4 inch thick, or to your preferred size.
- Prepare Coating: On a rimmed plate or shallow bowl, combine the panko breadcrumbs and cornmeal. Season the mixture lightly with salt and pepper to taste.
- Coat the Patties: Dip each patty into the panko-cornmeal mixture, ensuring they are evenly coated on all sides.
- Heat the Skillet: Place a large nonstick skillet over medium-high heat and add about 2-3 tablespoons of olive oil, heating until hot but not smoking.
- Cook the Cakes: Carefully place the coated patties into the skillet. Sauté each side for 2 to 3 minutes, or until golden brown and crispy on the outside. Avoid crowding the pan; cook in batches if necessary.
- Serve: Serve the mung bean quinoa cakes immediately. They are delicious on top of a fresh salad, as a snack, or sandwiched in a bun or between grilled portabello mushrooms as vegetarian burgers. Enjoy warm!
Notes
- You can substitute mung beans with smashed black beans or chickpeas if desired.
- Ensure the quinoa is fully cooled before mixing to help the patties hold together better.
- If patties are too soft to handle, chill them in the refrigerator for 15-20 minutes before coating and frying.
- Adjust spices to taste, especially regarding heat from chili powder and red pepper flakes.
- Use a nonstick skillet or well-seasoned pan to prevent sticking and facilitate even browning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: Vegetarian American
Keywords: mung bean cakes, quinoa patties, vegetarian patties, panko crusted cakes, healthy vegetarian snacks, gluten free quinoa cakes
