QUINOA CAKES

Made With:

Bases, Broths & Stocks; Soups

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

Campbell’s® Signature Low Sodium Vegetarian Vegetable Culinary Foundation is made with simple ingredients to bring rich garden flavor to a variety of soups, sauces, and more. It contains no artificial colors, flavors, preservatives, partially hydrogenated oils or major allergens.

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Nutrition Facts
Serving Size
2 PATTIES + ABOUT 2 TBSP (#30 SCOOP) SAUCE
Amount Per Serving
Calories 233
% Daily Value
Total Fat 10g
15%
Saturated Fat 1g
5%
Cholesterol 27mg
9%
Sodium 323mg
13%
Total Carbohydrate 26.1g
9%
Dietary Fiber 4.5g
18%
Protein 9.6g
19%
Vitamin A 5%
Vitamin C 34%
Calcium 8%
Iron 12%
Total Time

60 min.

Serving & Size

2 PATTIES + ABOUT 2 TBSP (#30 SCOOP) SAUCE

Yields

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!

Nutrition Facts

Nutrition Facts
Serving Size
2 PATTIES + ABOUT 2 TBSP (#30 SCOOP) SAUCE
Amount Per Serving
Calories 233
% Daily Value
Total Fat 10g
15%
Saturated Fat 1g
5%
Cholesterol 27mg
9%
Sodium 323mg
13%
Total Carbohydrate 26.1g
9%
Dietary Fiber 4.5g
18%
Protein 9.6g
19%
Vitamin A 5%
Vitamin C 34%
Calcium 8%
Iron 12%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
lime ea.
1. Grate 1 teaspoon zest and squeeze 1 tablespoon juice from the lime.
Weight Measure
vegetable oil 0 1/2  cups
quinoa 6 oz. 1 1/2  cups
Made With:

Bases, Broths & Stocks; Soups

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

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Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation 25 oz. cups
water cups
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.
Weight Measure
bread crumbs, dry, plain 6 oz. 0 667/1000  cups
cumin, ground 0 3/4  tsp.
low sodium black beans, canned, rinsed, drained 33 oz. cups
yellow bell pepper, diced 5 oz. cups
egg, large 4 oz. ea.
cilantro 1 oz. tbsp.
kosher salt 0 3/4  tsp.
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.
Weight Measure
plain nonfat Greek yogurt 13 oz. 1 3/4  cups
ground chipotle chile powder 0 1/2  tsp.
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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