Crispy Panko-Crusted Mung Bean and Quinoa Cakes Recipe
Introduction
Panko-Crusted Mung Bean Quinoa Cakes are a delightful and nutritious option for a light meal or snack. These crispy patties combine the earthiness of mung beans with the fluffy texture of quinoa, all coated in crunchy panko crumbs for the perfect bite.
Ingredients
- 1 cup cooked mung beans
- 1 cup cooked quinoa
- 1/2 cup panko crumbs
- 1 small onion, finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil (for frying)
Instructions
- Step 1: In a large bowl, combine the cooked mung beans, cooked quinoa, finely chopped onion, panko crumbs, and spices. Mix well until the mixture holds together.
- Step 2: Shape the mixture into small patties, about 2-3 inches in diameter.
- Step 3: Heat olive oil in a skillet over medium heat. Pan-fry the patties for 3-4 minutes on each side, or until they turn golden brown and crispy.
- Step 4: Remove from the skillet and drain on paper towels before serving warm.
Tips & Variations
- For a gluten-free option, substitute panko crumbs with gluten-free breadcrumbs or crushed nuts.
- Add fresh herbs like cilantro or parsley to the mixture for added freshness.
- Serve with a dollop of yogurt or a spicy dipping sauce to enhance flavor.
- If the mixture feels too wet, add more panko crumbs to help it bind better.
Storage
Store leftover cakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to retain crispiness, or warm in an oven at 350°F (175°C) for 5-7 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake these cakes instead of frying?
Yes, you can bake the cakes at 375°F (190°C) for 15-20 minutes, flipping halfway through, for a healthier alternative with less oil.
How do I prevent the cakes from falling apart?
Make sure the mixture is well combined and not too wet. Adding enough panko crumbs helps bind the ingredients. Chilling the patties for 15-20 minutes before frying can also improve their firmness.
PrintCrispy Panko-Crusted Mung Bean and Quinoa Cakes Recipe
These Panko-Crusted Mung Bean Quinoa Cakes are a delicious, protein-packed vegetarian treat featuring a crunchy panko coating and a flavorful combination of mung beans, quinoa, and aromatic spices. Perfect as a healthy appetizer or main dish, they are pan-fried to golden perfection for a crispy exterior and tender interior.
- Prep Time: 45 minutes (including soaking mung beans)
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 8–10 cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion, Vegetarian
- Diet: Vegetarian
Ingredients
Base Ingredients
- 1 cup dried mung beans, soaked and cooked until tender
- 1 cup cooked quinoa
- 1 medium onion, finely chopped
Coating
- 1 cup panko breadcrumbs
Spices
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
For Frying
- 2–3 tablespoons vegetable oil or olive oil
Instructions
- Prepare the mung beans and quinoa: Soak the mung beans overnight or for at least 6 hours, then drain and rinse. Cook mung beans in boiling water until tender but not mushy, about 25-30 minutes. Let them cool. Cook quinoa according to package instructions and let cool.
- Mix ingredients: In a large bowl, combine the cooked mung beans, cooked quinoa, finely chopped onion, ground cumin, ground coriander, garlic powder, salt, and black pepper. Mash the mixture slightly to help it bind together without becoming too smooth.
- Form patties: Shape the mixture into small, evenly sized cakes or patties, roughly 2-3 inches in diameter and about 1/2 inch thick. Press each patty lightly into the panko breadcrumbs to coat the exterior well.
- Pan-fry the cakes: Heat the vegetable oil in a large non-stick skillet over medium heat. Place patties in the skillet without overcrowding. Fry for about 3-4 minutes on each side or until they develop a golden-brown, crisp crust. Remove and drain on paper towels to absorb any excess oil.
- Serve: Serve the mung bean quinoa cakes warm with your favorite dipping sauce or a fresh salad.
Notes
- Ensure the mung beans are cooked but hold their shape to avoid mushy patties.
- If the mixture feels too loose, add a tablespoon of flour or an egg as a binder if not vegan.
- Panko breadcrumbs provide extra crispiness; regular breadcrumbs can be used as a substitute but result in a less crunchy texture.
- You can add fresh herbs like cilantro or parsley to add freshness to the cakes.
- For a gluten-free version, use gluten-free panko or crushed gluten-free crackers.
Keywords: mung bean cakes, quinoa patties, panko crusted cakes, vegetarian appetizers, protein-packed snacks
