Crispy Quinoa Bean Cakes

Crispy Quinoa Bean Cakes

Ingredients

  • 1/3 cup uncooked quinoa
  • 2/3 cup water
  • 2 medium sweet potatoes (about 8oz each)
  • 1 (15.25oz) can S&W® Kidney Beans (drained, rinsed)
  • 1 egg
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons olive oil

Print Crispy Quinoa Bean Cakes

V

Vegetarian

GF

Gluten Free

35 min

Total Time

35 min

Prep Time

4

Servings

Rate this recipe
(8) Reviews Get Coupons

Ingredients

  • 1/3 cup uncooked quinoa
  • 2/3 cup water
  • 2 medium sweet potatoes (about 8oz each)
  • 1 (15.25oz) can S&W® Kidney Beans (drained, rinsed)
  • 1 egg
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons olive oil

Directions

In small saucepan, cook quinoa as directed on package. Scrub potatoes and pierce all over with a fork. Place on microwavable plate; microwave on High 6 to 8 minutes or until soft. Cut in half and scoop out flesh. In food processor, pulse kidney beans 4 or 5 times until coarsely mashed. Add sweet potatoes, egg, and Parmesan cheese. Pulse 5 to 10 times until well blended. Stir in quinoa. Using damp hands, make eight (3½ -inch diameter) patties, using about 1/3 cup bean mixture for each. Heat oil in 12-inch nonstick skillet over medium heat. Cook patties 3 to 4 minutes on each side, until lightly browned and interior temperature is at least 165°F.

Serving Suggestion: Serve on a bed of salad greens with olive oil vinaigrette or they can be served on hamburger buns. These can also be made into smaller patties for an appetizer slider.

Serving Size: 2 patties (about 6oz)

Nutritional Information Per Serving:
Calories 280, Total Fat 15g (Saturated Fat 3.5g, Trans Fat 0g), Cholesterol 55mg, Sodium 490mg, Carb 28g, Fiber 7g, Total Sugar 2g, Protein 12g, Vitamin D 0%, Calcium 15%, Iron 15%

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.