Print

Black Bean, Corn, and Jalapeño Quinoa Cakes with Green Chili Cumin Yogurt Sauce Recipe

Print Recipe

★★★★★

4.8 from 134 reviews

These Black Bean, Corn, and Jalapeño Quinoa Cakes are a flavorful vegetarian dish featuring protein-packed quinoa and black beans combined with sweet corn and spicy jalapeño. Crispy on the outside and tender inside, they are pan-fried to golden perfection and served with a refreshing green chili cumin yogurt sauce that adds a creamy, tangy kick.

Ingredients

Scale

For the Quinoa Cakes

  • 1 cup quinoa, cooked and cooled
  • 1 cup corn, thawed
  • 1/2 cup canned black beans, drained and rinsed
  • 1 jalapeño, finely chopped
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1/4 cup + 2 tablespoons breadcrumbs
  • 2 eggs plus 1 egg white
  • 1/2 cup cornmeal
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

For the Cumin Yogurt Sauce

  • 3/4 cup 0% plain Greek yogurt (or 2% for creamier texture)
  • 3 tablespoons diced green chiles (canned)
  • 2 teaspoons ground cumin
  • 1/4 teaspoon chili powder
  • 2 tablespoons chopped cilantro
  • Salt and pepper, to taste

Instructions

  1. Prepare the Yogurt Sauce: In a small bowl, combine Greek yogurt, diced green chiles, cumin, chili powder, and chopped cilantro. Mix well until thoroughly combined. Season with salt and pepper to taste. Cover and refrigerate the sauce until ready to serve to allow the flavors to meld.
  2. Mix the Quinoa Cake Ingredients: In a medium mixing bowl, combine the cooked and cooled quinoa, thawed corn, drained black beans, finely chopped jalapeño, chili powder, oregano, garlic powder, eggs, breadcrumbs, salt, and pepper. Use your hands to mix everything thoroughly so the ingredients bind well together.
  3. Prepare the Cornmeal Coating: Pour the cornmeal into a shallow bowl and season it with salt and pepper. This will be used to coat the patties, giving them a crispy exterior.
  4. Form Patties: Shape the quinoa mixture into patties approximately 2 inches in diameter and about 1/2 inch thick. Then, coat each patty evenly with the seasoned cornmeal, ensuring an even layer.
  5. Cook the Quinoa Cakes: Heat 2 tablespoons of olive oil in a nonstick skillet over medium-high heat. Carefully place the patties in the hot skillet and cook for about 2 to 3 minutes on each side until they turn golden brown and crispy. Flip the patties gently to avoid crumbling, as they are delicate. Cook in batches if necessary to avoid overcrowding the pan.
  6. Serve: Serve the warm quinoa cakes with the chilled cumin yogurt sauce on the side. Garnish with extra chopped cilantro if desired for an added fresh flavor and color contrast.

Notes

  • You can substitute the 0% Greek yogurt with 2% or full-fat yogurt for a creamier sauce.
  • Adjust the jalapeño quantity based on your preferred spice level.
  • For a gluten-free version, use gluten-free breadcrumbs or omit them and increase the cornmeal slightly.
  • Use a nonstick skillet and medium-high heat to ensure the patties don’t stick or fall apart.
  • These cakes are best served fresh but can be stored in the fridge for up to 2 days and reheated in a skillet to maintain crispiness.

Keywords: quinoa cakes, black bean cakes, corn cakes, jalapeño quinoa patties, vegetarian main dish, healthy quinoa recipe, green chili yogurt sauce

Find it online: https://kitchenbyclara.com/black-bean-corn-and-jalapeno-quinoa-cakes-with-green-chili-cumin-yogurt-sauce-recipe/