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

Scale

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