Pages

Thursday, August 25, 2011

Black Bean and Quinoa Cakes

Black Bean and Quinoa Cakes

One of the most popular posts on my blog is not some insanely decadent dessert, but rather the relatively healthy quinoa cakes I made a couple of years ago. After my gluttonous weekend in the Bay Area, I was looking for something fresh and easy. These cakes are full of vegetables, but the black beans help keep them hearty enough for a meal. I added some spices for warmth and the saffron yogurt to cool your mouth and added tang. The cake mix can be prepared up to a day in advance so you can cook them whenever you want. They also make a great party appetizer.

Black Bean and Quinoa Cakes


Black Bean and Quinoa Cakes
(By Esi)

Makes about 12 2-inch cakes

1 cup (1/2 cup dry) cooked and cooled quinoa
1 15-ounce can black beans, drained and rinsed
2 cloves garlic, grated
3/4 cup coarsely grated carrot (about 2 large carrots)
1 cup finely chopped spinach (you can use frozen, but make sure it is drained extremely well)
1/4 cup whole wheat breadcrumbs or panko
1/2 teaspoon red pepper flakes
1/2 teaspoon Aleppo pepper
1/2 teaspoon ground cumin
1/4 teaspoon paprika
3/4 teaspoon kosher salt or to taste
1 egg
1 tablespoon extra-virgin olive oil

Saffron yogurt for serving (optional)

In a large bowl, mash about half of the black beans and leave the rest whole. Add the quinoa, garlic, carrot, spinach, breadcrumbs or panko, red pepper flakes, Aleppo, cumin, and salt. Mix well until everything is combined. Taste and adjust seasonings as necessary. Add the egg and mix well.

Line a pan with wax paper, parchment paper, or foil. Use an ice cream scoop to portion out the mixture. Form into a cake, about 2-inches in diameter and 1-inch thick. Place each cake on the pan and repeat with the remaining mixture.

Heat the olive oil in a nonstick pan over medium-high heat. Cook the cakes for about 2 minutes on each side or until they are lightly browned. Serve warm with the yogurt on the side for dipping. 

Stumble Upon Toolbar

14 comments:

Erica said...

Perfection- i must make these for dinner soon!

Anna A. said...

Mmmm what a great combination. I just made some crab cakes so now I feel a little more comfy dabbling in other cakes. Love that saffron yogo too.

Joanne said...

I always feel like I need a health food cleanse after a few days of eating indulgently. These look like the perfect way to go! Healthy without sacrificing flavor!

aida mollenkamp said...

I like the addition of the saffron yogurt -- it helps it seem decadent even though it's quite healthy!

Nancy said...

Hi Esi!

These look so good - and I'm with Aida - love the saffron yogurt!

thedaintyvegetarian.com said...

YUM YUM YUM!!!

Junglefrog said...

O delicious! And also perfect for using up leftover beans and quinoa!

marla said...

Some of my most popular posts include quinoa too. Funny huh! These cakes look great.

Kerstin said...

These sound so flavorful and I love that they're so healthy!

Lisa said...

Esi..it was so awesome to see you again! Love your blog, so it was perfect timing too, since I've gawked these Black Bean Quinoa cakes the past few days. I have yet to make anything with quinoa, but this (and another dessert prep with strawberries and almond butter that I saw at another blog) is a great place to start! They look so amazing, and they're good for you to boot :)

Shannon said...

ooh, the saffron yogurt sounds like the perfect accompaniment!

Diana said...

YES, PLEASE! How did I miss these last week??? And is that saffron yogurt from the lentil soup we both know and love?

This is definitely goin' in the rotation!

Rachel Berry said...

These are in the pan now, looking quite tasty but falling apart. Any suggestions for better binding?

Esi said...

Hi Rachel, try adding more bread crumbs to bind them better.