White bean and quinoa cakes
4
Points®
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 corn
½ cup(s), kernels removed from 1 ear corn
Shallot
1 large, finely chopped
Bell pepper
½ cup(s), orange or red, finely chopped
Garlic
1 clove(s), minced
Whole wheat panko breadcrumbs
¼ cup(s)
Egg
1 large egg(s)
Grated Parmesan cheese
3 Tbsp
Table salt
½ tsp
Black pepper
⅛ tsp
Fresh thyme
2 tsp, minced
Lemon
½ item(s), medium, cut into 4 wedges