My Veggie Chef

Caribbean Quinoa Cakes with Mango Salsa


Quinoa, black beans, panko bread crumbs, and Caribbean seasonings are blended together, pan fried, and topped with a cool mango salsa featuring fresh red onion, sweet mango and crisp celery. Enjoy over fresh salad greens (not included).


  • Black Beans
  • Celery
  • Cinnamon
  • Cumin
  • Garlic Powder
  • Lime Juice
  • Mangoes
  • Mint
  • Panko Breadcrumbs
  • Paprika
  • Pepper
  • Quinoa
  • Red Onions
  • Salt
Cook Time
25 min
Pairs With
White Wine
Good To Have
Salt Pepper
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Cooking Instructions

  1. Defrost 24 hours in refrigerator.
  2. Pour quinoa into a small sauce pan along with 1 cup of water. Cover and bring to a boil. Reduce heat to low and simmer for 15 minutes or until water is absorbed and quinoa is tender.
  3. Place cooked quinoa and bean mixture in a small bowl. Using a fork, mash beans/quinoa until well combined. Stir in panko breadcrumbs (almond meal for GF customers).
  4. Heat 1 tablespoon oil of choice in a nonstick skillet over medium/high heat. Form quinoa/bean mixture into four large patties or 8 small patties. Fry patties in oil until heated through and browned, about 5 minutes per side. Alternatively, you may bake the patties at 400 for 25-30 minutes, turning once.
  5. Empty mango salsa into a serving dish and stir.
  6. Serve cakes on a bed of lettuce topped with mango salsa.


  • White Wine
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