Crispy Quinoa and Bean Cakes With Salad
A vegetarian-friendly alternative to standard grill fare, these patties are formed with quinoa, sweet potatoes, kale, and kidney beans.
Crispy Quinoa and Bean Cakes With Salad
Ingredients
Leftovers from Quinoa With Sweet Potatoes, Kale, and Pesto
- 3 cups cooked quinoa
- 3 cups cooked sweet potatoes and kale roughly chopped
Additional ingredients
- 1 15.5- ounce can kidney beans rinsed
- 2 large eggs
- 3/4 cup grated Parmesan about 2 ounces
- kosher salt and black pepper
- 3 tablespoons olive oil plus more if necessary
- 1 tablespoon red wine vinegar
- 6 cups mixed greens about 4 ounces
- 1 pint cherry tomatoes halved
Instructions
- In a medium bowl, mash the beans with a fork. Add the quinoa, sweet potatoes and kale, eggs, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine. Dividing evenly, form the mixture into twelve 3-inch patties (about ½ cup each).
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. In batches, cook the patties until browned and cooked through, 3 to 4 minutes per side (adding more oil if necessary).
- In a large bowl, whisk together the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the greens and tomatoes and toss to combine. Serve with the quinoa and bean patties.
