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Tropical Avocado Cakes with Mango Slaw & Pickled Pepper Aioli
2 Serving Dinner

Tropical Avocado Cakes

with Mango Slaw & Pickled Pepper Aioli

Tags: Gluten-Free, Soy-Free, Nut-Free
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
710
FAT
33g
CARBOHYDRATES
85g
PROTEIN
18g

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INGREDIENTS

  1. ¼ cup white quinoa
  2. 13.4 oz cannellini beans, drained and rinsed
  3. 2 garlic cloves, peeled and minced
  4. 1 lime, zested and juiced (divided)
  5. ¼ cup gluten-free panko breadcrumbs
  6. 1 avocado, pit removed and flesh diced (divided)
  7. 2 scallions, trimmed and thinly sliced (divided)
  8. 2 oz shredded red cabbage
  9. 1 mango, peeled and diced
  10. 1 oz pickled jalapeños, drained and chopped
  11. ¼ cup vegan mayo
  12. 2 tbsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition.
Allergens: N/A
Tools: Large nonstick skillet, Food processor, Small saucepan
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
710
FAT
33g
CARBOHYDRATES
85g
PROTEIN
18g

View Full Nutrition Label


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INSTRUCTIONS

1
Cook the quinoa

Add quinoa, ½ cup water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until the spirals burst and water is absorbed, 8 to 10 minutes. TIP: If the quinoa is still wet or clumpy, cook for an additional 3 to 5 minutes.

2
Prepare the cake mix

Add cooked quinoa, cannellini beans, just half the garlic, lime zest, panko breadcrumbs, 1 tsp salt, and a pinch of pepper to a food processor. Pulse the mixture until well combined, scraping down the sides as necessary. Add mixture to a large bowl, and fold in just half the avocado and just half the scallion.

3
Cook the cakes

Divide avocado mixture into six balls and press firmly to form ¾-inch thick patties. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the tropical avocado cakes and cook until crispy and warmed through, 5 to 7 minutes per side. TIP: If the cakes stick, add a little more oil.

4
Make the mango slaw

Place cabbage in a large bowl. Add lime juice, remaining avocado, remaining scallion, and mango. Toss the mango slaw and sprinkle with salt and pepper.

5
Make the pickled pepper aioli and serve

Add remaining garlic, jalapeño, mayo, and a pinch of salt to a small bowl, and stir the aioli. Divide the mango slaw and tropical avocado cakes between plates. Dollop with pickled pepper aioli. Dig in!

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