Dinner

Panko Crusted Mung Bean Quinoa Cakes Recipe

Bynova cole February 28, 2026February 28, 2026

Introduction

Panko Crusted Mung Bean Quinoa Cakes are a flavorful and crispy vegetarian option perfect for lunches, snacks, or dinner. Packed with spices and coated in crunchy panko, these cakes are versatile and easy to make. Whether served on a salad or as a burger alternative, they’re sure to satisfy.

This image shows five round patties with a coarse crumb coating that looks crunchy and golden brown, each about half an inch thick and evenly spaced on a white plate. The surface of each patty is speckled with darker bits and has a textured, baked appearance. Two sprigs of fresh green parsley lie on the plate among the patties, adding a fresh touch. The plate sits on a white marbled texture, which softly reflects light around the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups cooked mung beans, smashed (or smashed black beans or chickpeas)
1 cup quinoa, cooked and cooled
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 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 well combined.
Step 2: Shape the mixture into patties about 2 inches wide and 1/2 to 3/4 inch thick, or the size of your choice.
Step 3: In a rimmed plate or bowl, mix the panko breadcrumbs and cornmeal. Season with salt and pepper. Dip each patty into the panko-cornmeal mixture, coating all sides evenly.
Step 4: Heat 2 to 3 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Carefully place the patties in the skillet and sauté for 2 to 3 minutes per side, until golden brown and crispy on the outside.
Step 5: Remove patties from the skillet and drain briefly on paper towels if needed. Serve warm on a salad, as a snack, or in a bun or between grilled portobello mushrooms for a vegetarian burger alternative. Enjoy!

Tips & Variations

For a gluten-free option, substitute plain breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
Try mixing smashed black beans or chickpeas instead of mung beans for a different flavor and texture.
Add fresh herbs like parsley or cilantro into the mixture for a fresh twist.
Adjust the chili powder and red pepper flakes to control the heat level to your preference.
If you want a firmer texture, refrigerate the patties for 30 minutes before coating and cooking.

Storage

Store cooked quinoa cakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over medium heat or bake in the oven at 350°F (175°C) for 10 minutes to maintain crispiness. They can also be frozen for up to 1 month; thaw before reheating.

How to Serve

The image shows multiple round, golden-brown patties with a rough, crumbly texture from the crispy coating, placed on a white plate. Each patty has a mix of light orange, tan, and dark brown colors with small bits of green visible inside. Around the patties, there are green parsley leaves for garnish on a white marbled surface. The patties look evenly cooked with a crunchy outside texture and appear thick and dense. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these vegan?

Yes, you can replace the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) or use a commercial egg replacer to keep the binding effect.

Can I bake the quinoa cakes instead of frying?

Absolutely! Place the coated patties on a baking sheet lined with parchment paper and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until golden and crispy.