Black Bean and Quinoa Griddle Cakes

by Anjali @ The Picky Eater on July 18, 2012

It was one of those nights.

Tons of random items in the fridge, cheese on the verge of its expiration date, and a pantry to clean out – with no idea what to make for dinner.

So what ended up happening?

These griddle cakes.

They’re the “everything but the kitchen sink” griddle cakes, but for short – we’ll call them Black Bean and Quinoa Cakes since those were the main ingredients.

They were originally supposed to be a salad, but after realizing the consistency was too sticky for a salad but perfect for a pan-fried or baked griddle cake, the destiny of these ingredients changed.

They are sort of Mexican-inspired, with a little bit of Greek flourish thanks to the leftover Feta cheese I had. They’re spicy and creamy, with just the slightest bit of crunch from the bell peppers and the crust of these cakes.

Oh and the best part? They take less than 30 minutes to make, and you end up with a super healthy, light and flavorful meal.

The Ingredients

  • 1 cup cooked quinoa
  • 1 15 oz can black beans, rinsed and drained
  • 6 green onions, chopped
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • 3-5 oz of feta cheese, crumbled (can use low fat if desired)
  • 2-3 tsp cumin (or more to taste)
  • 2-3 tsp chili powder (or more to taste)
  • 1/4 tsp cayenne pepper
  • A few squeezes of lemon juice
  • Salt and pepper to taste
  • Salsa (for serving)
The Directions
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Step 1: Cook the quinoa according to package directions and chop your veggies. Set aside.
.
This is the quinoa I used…
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And the veggies all nice and colorful…

Step 2: Once the quinoa is done cooking, add all of the rest of the ingredients (black beans through salt & pepper) into the pot and mix well. Heat through on low until all of the ingredients and spices have combined.

Step 3: Using your hands, form small patties using all of the quinoa mixture. Each patty should be about the size of your palm. Heat a pan over medium heat, spray with cooking spray, and pan fry each patty until both sides are slightly crispy and golden brown.

When they are almost done, they’ll look like this:

Note: These patties are not the texture of veggie burgers. They’re loosely bound and fall apart slightly in your mouth. But if you want them to be super tightly bound, then add an egg to the mixture before you create patties and cook it.

Step 4: Once the griddle cakes are browned on either side, take them off the pan and serve with a bit of salsa, guacamole, or even enjoy them plain. We chose to have ours with a bit of salsa.

It was pretty good for a random, last minute, thrown together meal! It definitely didn’t taste like it was thrown together, and somehow the combination of black beans, feta, quinoa and the Mexican inspired spices really worked well.

Next time I might experiment with making my own sauce to go with it, or serving it on top of a green salad. I think I might go grocery shopping in my fridge more often!

Black Bean and Quinoa Griddle Cakes

Total Time: 30 minutes

Yield: 4 servings

Calories per serving: 291

Fat per serving: 7.9g

Nutritional Info Per Serving: 291 Calories, 7.9g Fat, 319mg Sodium, 41.9g Carbs, 9.8g Fiber, 0g Sugar, 15.6g Protein

Ingredients

  • 1 cup cooked quinoa
  • 1 15 oz can black beans, rinsed and drained
  • 6 green onions, chopped
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • 3-5 oz of feta cheese, crumbled (can use low fat if desired)
  • 2-3 tsp cumin (or more to taste)
  • 2-3 tsp chili powder (or more to taste)
  • 1/4 tsp cayenne pepper
  • A few squeezes of lemon juice
  • Salt and pepper to taste
  • Salsa (for serving)

Directions

  1. Cook the quinoa according to package directions and chop your veggies. Set aside.
  2. Once the quinoa is done cooking, add all of the rest of the ingredients (black beans through salt & pepper) into the pot and mix well. Heat through on low until all of the ingredients and spices have combined.
  3. Using your hands, form small patties using all of the quinoa mixture. Each patty should be about the size of your palm. Heat a pan over medium heat, spray with cooking spray, and pan fry each patty until both sides are slightly crispy and golden brown. Note: These patties are not the texture of veggie burgers. They’re loosely bound and fall apart slightly in your mouth. But if you want them to be super tightly bound, then add an egg to the mixture before you create patties and cook it.
  4. Once the griddle cakes are browned on either side, take them off the pan and serve with a bit of salsa, guacamole, or even enjoy them plain. We chose to have ours with a bit of salsa.
http://pickyeaterblog.com/black-bean-and-quinoa-griddle-cakes/

{ 8 comments… read them below or add one }

Elizabeth@ Food Ramblings July 19, 2012 at 7:59 am

These look DELICIOUS!!!! Making them this weekend 🙂 Love your recipes!!

Reply

Anjali @ The Picky Eater July 19, 2012 at 8:02 am

Yaaay!! Thanks so much Elizabeth! Can’t wait to hear what you think!

Reply

Kati Mora, MS, RD, Kellogg's FiberPlus(R) Wellness Advocate July 23, 2012 at 6:26 am

These look amazing!! Such a nutrient-rich, fiber-licious meal idea! Love it!!

Reply

Anjali @ The Picky Eater July 23, 2012 at 7:54 am

Thanks so much Kati! I’m sure you will love these! 🙂

Reply

Aileen October 15, 2012 at 6:11 am

I tried making this recipe last night, but I just couldn’t get the mixture to hold enough to make patties (they would fall apart whenever I would try to flip them). Instead, we just enjoyed the mixture warm–like a quinoa salad of sorts. Any suggestions to help make the patties more firm?

Reply

Anjali @ The Picky Eater October 15, 2012 at 8:43 pm

Hi Aileen! Aw that’s too bad! I’m glad you enjoyed it as a salad though – it is a tasty mixture 🙂 Next time, try adding some breadcrumbs (like a couple tablespoons), or 1 egg into the mix before you break it up into patties. That should act as a great binder to hold everything together. Let me know if that works!

Reply

Jennifer D. February 5, 2013 at 4:27 pm

Made these tonight and they were ok. They definitely did not stay together, even after adding two eggs and breadcrumbs. So we called it hash and moved on :). The flavor was good but very mild. Next time I will add the full amount of chili powder and more cayenne (I was worried they would be too spicy for the kids, but it wasn’t the case). I also substituted queso fresca for feta and added sharp cheddar to give it more flavor.

Reply

Anjali @ The Picky Eater February 6, 2013 at 9:40 pm

Thanks for letting me know Jennifer! It’s too bad yours didn’t stay together – I think another reader had the same issue with this recipe. I think adding the egg/breadcrumbs was the right thing to do – you could also try making the patties, putting them in the fridge for about 15 minutes, and then putting them in the pan to cook – that way the mixture will set and they will stay together. And yes the more spices the better! Everyone’s palate is different – it sounds like you are definitely on the spicier side 🙂 I love your additions of sharp cheddar and queso fresco, you should also try eating it with a spicy salsa and maybe even some guacamole with jalapeños the next time around!

Reply

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