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Crispy Quinoa and Bean Patties


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Crispy Quinoa and Bean Patties 0 Picture


  • 3 cups cooked quinoa
  • 3 cups cooked sweet potatoes and kale (from quinoa, kale and pesto recipe)
  • 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 T olive oil, plus more if necessary
  • 1 T red wine vinegar
  • 6 cups mixed greens
  • 1 pint cherry tomatoes, halved



Step 1

1. 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 12 3 inch patties.
2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. In batches, cook the patties until browned and cooked through, 3-4 minutes per side (adding more oil if necessary).
3. In 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.

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