Black Bean Quinoa Corn Cakes

Crispy black bean, quinoa and corn cakes.

black bean quinoa corn cakes

Black beans, quinoa and corn combine great taste and texture in these delicious vegetarian cakes.
These cakes are a great meal to serve on those meatless Monday’s! They are full of flavour and texture and taste fantastic. They are crispy on the outside and soft on the inside. Mozzarella cheese helps hold them together and adds some extra special gooeyness to the cakes. 

black bean quinoa corn cakes
I love using quinoa for meals I make on meatless Monday. Quinoa is a complete protein so it’s great to use in vegetarian meals. Black beans are another fantastic food that is high in protein as well as iron. And let’s not forget that black beans are also high in fibre. These cakes use both black beans and quinoa, can’t go wrong with that combination. 🙂 Each cake has about 6 grams of protein and only 1.5 grams of fat and just over 100 calories! Yum!!

black bean quinoa corn cakes

Combine all ingredients in a large bowl. Mix well.

black bean quinoa corn cakes

Heat about 1 teaspoon of oil in a large non stick skillet over medium heat. Once hot, scoop 1/4 cup of mixture and drop into pan. Flatten with back of a spoon to form a pancake.

black bean quinoa corn cakes

Cook 5-8 minutes per side. These cakes are delicate so be careful when flipping over. I found that if you let it cook a bit longer, closer to the 8 minutes on the first side, that I had an easier time flipping them. They held together better and I could flip them like a pancake. Make sure you add a bit of oil before cooking the next batch of cakes.

Serve warm with toppings of your choice.

black bean quinoa corn cakes

Black Bean, Quinoa, Corn Cakes
Serves 8
Crispy black bean, quinoa and corn cakes.
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingredients
  1. Olive oil, for cooking
  2. 1 cup cooked black beans
  3. 1 cup cooked quinoa
  4. 1/2 cup frozen corn kernels, thawed
  5. 3 green onions, minced
  6. 1/4 cup diced red pepper
  7. 1/2 cup diced mushroom
  8. 1 egg
  9. 1/2 cup shredded mozzarella cheese
  10. 1/4 cup whole wheat flour
  11. 2 tablespoons milk
  12. 1/4 teaspoon salt
  13. 1/8 teaspoon pepper
  14. Dash cayenne
  15. Toppings: chopped tomatoes, sliced avocado, sliced red onion, shredded cheese, ketchup
Instructions
  1. Combine all ingredients in a large bowl. Mix well.
  2. Heat about 1 teaspoon of oil in a large non stick skillet over medium heat. Once hot, scoop 1/4 cup of mixture and drop into pan. Flatten with back of a spoon to form a pancake. Cook 5-8 minutes per side. These cakes are delicate so be careful when flipping over. I found that if you let it cook a bit longer, closer to the 8 minutes on the first side, that I had an easier time flipping them. They held together better and I could flip them like a pancake.
  3. Serve warm with toppings of your choice.
Notes
  1. Another way to flip these cakes is to use two spatulas; one under neither and one on top, to make flipping them easier
Double The Recipe http://doubletherecipe.com/

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