Crispy Quinoa Bean Cakes

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 (15.5oz) can S&W® Kidney Beans (drained, rinsed)
  • 1 egg
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons olive oil

Crispy Quinoa Bean Cakes

GF

Gluten Free

V

Vegetarian

35 min

Total Time

35 min

Prep Time

4

Servings

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Ingredients

  • 1/3 cup uncooked quinoa
  • 2/3 cup water
  • 2 medium sweet potatoes (about 8oz each)
  • 1 (15.5oz) 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 320, Total Fat 13g (Saturated Fat 2.5g, Trans Fat 0g), Cholestrol 40mg, Sodium 410mg, Carb 40g, Fiber 8g, Total Sugar 5g, Added Sugar 0g, Protein 11g, Vitamin D 2%, Calcium 10%, Iron 15%, Potassium 15%

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