Quinoa Curry Cakes


Quinoa Curry Cakes

Adapted from Happy Herbivore by Lindsay S. Nixon

Another wonderful discovery from my new books. These cakes have a huge personality and explosion of flavor. My mom was trying to identify the ingredients but she just couldn’t with the blend of flavors. The combination is great and the cakes are satisfying. They’re very unique and something you should definitely try as they are super easy to make.

Yield: 6 patties


  • 1 15-oz can white beans, drained and rinsed
  • 3 tbsp hummus
  • 2 tbsp Dijon mustard
  • 1 tbsp nutritional yeast
  • 1 ½ tsp curry powder
  • 1 cup cooked quinoa
  • 1/3 cup vital wheat gluten
  • 2-3 tbsp vegetable broth

Quinoa Curry Cakes, mía


  1. Preheat oven to 450F (232C). Line a cookie sheet with parchment paper and set aside.
  2. Mash the beans with a fork in a mixing bowl until they have the consistency of refried beans.
  3. Add the remaining ingredients in order and stir to combine, adding broth as necessary.
  4. With wet hands, pick off one-sixth of the mixture and roll it into a ball. Place it on the prepared cookie sheet and flatten to shape into a patty. Repeat until all the mixture is used.
  5. Bake 8 minutes, flip the patties over and bake for 8 more minutes. If necessary, flip again and bake for 5 more minutes. The burgers are done when they are brown along the edges and crisp on the outside.

Comments: You can serve these topped with some more hummus, plain yogurt or lemon juice. You can even try them out in a bun or sandwich. I made Zucchini “Mozzarella” Sticks as a side dish. In the mixture you can use mayonnaise, soft tofu or yogurt instead of hummus. I used cannellini beans but you can use any other kind of white bean such as navy or butter bean. When forming the patties, you may want to rinse your hands between patties, as it can get quite sticky.

Quinoa Curry Cakes c: Zucchini %22Mozzarella%22 Sticks


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