Bean, Pesto, and Quinoa Cakes with Roasted Tomatoes
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Oh My Veggies · by Nicole★ 5.0 (3)

Bean, Pesto, and Quinoa Cakes with Roasted Tomatoes

NUTRITION · PER SERVING50M COOK
CAL 14%·PRO 28%
CARBS 32G46% OF CAL
8G FIBER0G ADDED0G INTRINSIC20G OTHER4G TOTAL SUGAR
FAT 11G37% OF CAL
2G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Bean and quinoa cakes with pesto, topped with roasted tomatoes. These patties are hearty and herbaceous, featuring white beans and cooked quinoa bound with egg and breadcrumbs. Serve as a main course alongside a grain or salad.

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Nutrition & ingredients

Ingredients

serves 4
  • 1 15 oz can cannellini beans, drained and rinsed (or 1 1/2 cups dried cannellini beans, cooked)
  • 1/4 cup quinoa (cooked according to package)
  • 1 small zucchini (julienned)
  • 1/4 cup prepared pesto
  • 1/4 cup panko
  • 1/4 cup shredded mozzarella cheese
  • 1 egg (lightly beaten)
  • salt and pepper (to taste)
  • 4 roma tomatoes (diced)
  • 1/4 cup basil leaves (coarsely chopped)
  • olive oil mister or cooking spray
PREP
20M
SODIUM
554MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.