Cajun Quinoa Cakes With Lemon-Dill Remoulade
These Cajun Quinoa Cakes With Lemon-Dill Remoulade are crispy, protein-packed vegetarian patties made with quinoa, white beans, and bold Cajun seasoning. Served with a creamy lemon-dill remoulade, this flavorful plant-based recipe is perfect for dinner, meal prep, or entertaining.
Ingredients
- For the Quinoa Cakes:
- 1 cup cooked quinoa fully cooled
- 1 cup canned white beans drained and mashed
- ½ cup finely diced bell pepper
- ¼ cup finely chopped red onion
- 1 large egg
- ½ cup breadcrumbs use gluten-free if needed
- 1 –1½ teaspoons Cajun seasoning
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 1 tablespoon olive oil for cooking
- For the Lemon-Dill Remoulade:
- ½ cup Greek yogurt or mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh dill
- ½ teaspoon Dijon mustard
- Pinch of salt
Instructions
- Prepare Ingredients:
- Cook quinoa according to package instructions and let cool completely.
- Mash white beans until mostly smooth.
- Finely dice bell pepper and red onion.
- Mix Quinoa Cakes:
- In a large bowl, combine quinoa, mashed beans, bell pepper, red onion, egg, and breadcrumbs.
- Add Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
- Mix until fully combined.
- Form Patties:
- Shape mixture into 6–8 small patties.
- If mixture feels too wet, add an extra tablespoon of breadcrumbs.
- Cook (Stovetop Method):
- Heat olive oil in a skillet over medium heat.
- Cook patties for 3–4 minutes per side until golden brown and crisp.
- Flip carefully once a crust has formed.
- Alternative Baking Method:
- Preheat oven to 400°F.
- Place patties on lined baking sheet and lightly spray with oil.
- Bake 18–22 minutes, flipping halfway.
- Make Remoulade:
- In a small bowl, whisk together yogurt (or mayo), lemon juice, dill, Dijon, and salt.
- Chill for 10–15 minutes before serving.
- Serve:
- Spoon lemon-dill remoulade over warm quinoa cakes and serve immediately.
Notes
- Use cooled quinoa to prevent soggy patties.
- Do not overcrowd skillet for proper crisping.
- Let patties rest 2–3 minutes before serving.
- Store cooked cakes up to 4 days in refrigerator.
- Freeze cooked cakes up to 2 months.
- Reheat in skillet or oven for best crisp texture.