Crispy Quinoa Cakes

Our Pink Peppercorn Honey Yuzu Living Vinaigrette boosts the flavor of these mini bean burgers to another level. A bit of spice, a healthy dose of freshness, and bright balancing acidity.

 Makes about 20 mini patties.

Directions

1. Sweat shallot in oil using a small pot. Once translucent, add quinoa to toast. Once fragrant, add water and bay leaf. Cover, bring to boil then reduce heat. Simmer for 15-20 minutes, or until quinoa is cooked and there is no liquid left. Remove from heat and let sit for 5-10 minutes with lid on.
   
   
2. Rinse and drain canned beans. Mash using potato masher or fork until relatively smooth. Keep a few chunks for texture. Add quinoa and combine. Mix in parsley, garlic, panko, Pink Peppercorn Honey Yuzu Vinaigrette, salt, and pepper. Taste and adjust seasoning as needed.
   
   
3. Add egg and mix in thoroughly. Let stand for 5 minutes. You can now refrigerate the mixture if preparing ahead, or move onto the next step.
   
   
4. Heat skillet (heavy or non-stick) over medium heat. Add enough olive oil to coat the bottom of the pan. Shape bean and quinoa mixture into small patties. You can also shape into larger patties for burgers. Cook patties over medium heat until nicely browned and crisp, about 5-10 minutes per side. Do not crowd the pan. Once cooked, place onto a wire rack or paper towel.
5. Serve on mixed greens with your favourite toppings, including roasted beets, shaved carrots, avocado, orange segments, nuts, goat cheese, cucumber, etc. Dress with Pink Peppercorn Honey Yuzu Vinaigrette.