Skip to main contentSkip to footer
Sign up
Sign up
Join now & get access to 8,000+ healthy, delicious recipes

White bean and quinoa cakes

7
5
3
SmartPoints® value per serving
Total Time
5 hr
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Easy
These cakes are delicious on their own, or you can turn them into burgers by serving them in sandwich thins with lettuce and tomato. Have a batch of these cakes ready to go at all times—you'll soon find that the possibilities to use them are endless! Just keep in mind that the cakes have to hang out in the fridge for at least 4 hours or up to overnight, making them the perfect make-ahead meal. They feature quinoa, white beans, yellow corn, shallots, bell peppers, and garlic, as well as some panko, an egg, Parmesan cheese, and fresh thyme. All you have to do after forming the cakes is pan-sear them in a bit of olive oil until they're lightly browned.

Ingredients

Water

1 cup(s)

Uncooked quinoa

½ cup(s), rinsed

Canned white beans

½ cup(s), small variety, rinsed and drained

Olive oil

3 tsp

Uncooked sweet yellow corn

½ cup(s), kernels removed from 1 ear corn

Uncooked shallot(s)

1 large, finely chopped

Uncooked bell pepper(s)

½ cup(s), orange or red, finely chopped

Garlic clove(s)

1 medium clove(s), minced

Whole wheat Panko breadcrumbs

¼ cup(s)

Egg(s)

1 large

Grated Parmesan cheese

3 Tbsp

Table salt

½ tsp

Black pepper

⅛ tsp

Fresh thyme

2 tsp, minced

Lemon(s)

½ item(s), cut into 4 wedges

Instructions

  1. Combine water and quinoa in small saucepan; bring to boil. Reduce heat and cover. Simmer until liquid id absorbed and quinoa is tender, about 10 minutes.
  2. Meanwhile, drain beans in large bowl and mash with fork or potato masher.
  3. Drain quinoa in fine-mesh sieve and transfer to bowl with beans.
  4. Heat 1 teaspoon of oil in large nonstick skillet over medium heat. Add, corn, shallot, bell pepper, and garlic and cook, stirring often, until vegetables are tender, about 5 minutes. Add vegetable mixture, panko, egg, Parmesan, salt, black pepper, and thyme to quinoa mixture and stir to combine. Form mixture into 4 round cakes and chill 4 hours or up to overnight.
  5. Add remaining 2 teaspoons oil to large nonstick skillet and set over medium heat. Place cakes in skillet and cook, carefully turning once, until lightly browned, about 8 minutes. Serve cakes with lemon wedges.
  6. Per serving: 1 cake