Crispy 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
Scale
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
