Nutrition Facts

Serving Size
Amount Per Serving
Calories 233
% Daily Value
Total Fat 10g
Saturated Fat 1g
Cholesterol 27mg
Sodium 323mg
Total Carbohydrate 26.1g
Dietary Fiber 4.5g
Protein 9.6g
Vitamin A 5%
Vitamin C 34%
Calcium 8%
Iron 12%
Total Time

60 min.

Serving & Size


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These delicious quinoa patties are made with Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation and combined with bread crumbs, black beans, bell pepper, eggs, cumin and fresh cilantro. Sautéed until golden brown and served with a mouth-watering sauce, your patrons will absolutely love the incredible flavor!

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation
25 oz.
lime ea.
vegetable oil 0 1/2  cups
quinoa 6 oz. 1 1/2  cups
water cups
bread crumbs 5.75 oz. 0 667/1000  cups
cumin 0 3/4  tsp.
low sodium black beans 33 oz. cups
yellow bell pepper 5 oz. cups
egg 3.5 oz. ea.
cilantro 0.5 oz. tbsp.
kosher salt 0 3/4  tsp.
plain nonfat Greek yogurt 13 oz. 1 3/4  cups
ground chipotle chile powder 0 1/2  tsp.
1. Grate 1 teaspoon zest and squeeze 1 tablespoon juice from the lime.
2. Heat 1/4 of the oil in a 3-quart saucepan over medium-high heat.  Add the quinoa and stir for 1 minute or until lightly browned. Combine Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation and the water and heat to a boil.  Reduce the heat to medium-low.  Cover and cook for 20 minutes or until the liquid has been absorbed.  Remove the quinoa from the heat and let cool for 15 minutes.
3. Thoroughly mix the cooked quinoa, bread crumbs, cumin, beans, yellow pepper, eggs, 1 Tbsp. cilantro and salt in a large bowl.  Firmly shape the quinoa mixture into 28 patties (3/4-inch thick), using about 1/2 cup (#8 scoop) quinoa mixture each.

4. Heat about 1/3 of the oil in a skillet over medium-high heat.  Add the patties in 3 batches and cook for 8 minutes or until well browned on both sides, turning the patties over once halfway through the cooking time and adding the remaining oil to the skillet as needed. Remove the patties from the skillet.

CCP: Ensure final cook step reaches a minimun internal temperature of 165°F for one minute.

CCP- Hold hot at 140°F or higher for service.
5. Stir the yogurt, chile powder, lime zest, lime juice and remaining cilantro in a medium bowl to make a sauce.

CCP: Hold under refrigeration at 41°F or lower until served.

Portion size = 2 patties + about 2 tbsp. (#30 scoop) sauce

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