Panko Crusted Mung Bean Quinoa Cakes Recipe
These Panko Crusted Mung Bean Quinoa Cakes are a flavorful and hearty vegetarian option, featuring a blend of protein-packed mung beans and quinoa, seasoned with a warm mix of spices and coated with crispy panko and cornmeal. Pan-seared to golden perfection, they’re perfect as a snack, salad topping, or vegetarian burger alternative.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6-8 patties 1x
- Category: Main Course
- Method: Frying
- Cuisine: Vegetarian American
- Diet: Vegetarian
Ingredients
Scale
Base Ingredients
- 1 1/2 cups cooked mung beans, smashed (or substitute with 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
Cooking
- Olive oil, 2-3 tablespoons for frying
Instructions
- Prepare the Base Mixture: In a medium mixing bowl, combine the smashed cooked mung beans and the 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 the ingredients are evenly integrated.
- Form the Patties: Shape the mixture into patties about 2 inches wide and 1/2 to 3/4 inch thick, or to your preferred size.
- Prepare the Coating: On a rimmed plate or shallow bowl, combine the panko breadcrumbs and cornmeal. Season this mixture with salt and pepper to taste.
- Coat the Patties: Dip each patty into the panko and cornmeal mixture, pressing gently to ensure an even coating all around.
- Heat the Oil and Cook: Heat a large nonstick skillet over medium-high heat and add 2 to 3 tablespoons of olive oil. Once hot, sauté the coated patties for 2 to 3 minutes on each side until they are golden brown and crispy on the outside.
- Serve: Enjoy these versatile cakes on top of a fresh salad, as a satisfying snack, or use them as a vegetarian burger by placing them on a bun or between grilled portabello mushrooms.
Notes
- You can substitute mung beans with black beans or chickpeas for a different flavor and texture.
- Make sure the quinoa is fully cooled before mixing to improve patty consistency.
- Adjust the level of chili powder and red pepper flakes according to your heat preference.
- Use a nonstick skillet and enough oil to ensure a crispy crust without sticking.
- These patties can be reheated in a skillet or oven to restore crispiness.
- For a vegan version, substitute eggs with a flax or chia egg and use vegan breadcrumbs if needed.
Keywords: mung bean cakes, quinoa patties, vegetarian burgers, panko crusted cakes, healthy vegetarian recipe, crispy bean cakes
