Tropical Avocado Cakes
with Mango Slaw & Pickled Pepper Aioli
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- ¼ cup white quinoa
- 13.4 oz cannellini beans
- 2 garlic cloves
- 1 avocado
- 1 mango
- 1 lime
- 1 oz pickled jalapeños
- 2 scallions
- ¼ cup gluten-free panko breadcrumbs
- 2 oz shredded red cabbage
- ¼ cup Follow Your Heart® Soy-Free Vegenaise®
- 2 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
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 an additional 3 to 5 minutes.
Drain and rinse the cannellini beans, and dry. Mince the garlic. Halve the avocado, remove the pit, and dice the flesh. Peel and dice the mango. Zest and juice the lime. Drain and chop the pickled jalapeños. Slice the scallions.
Add cooked quinoa, beans, just half the minced garlic, lime zest, panko breadcrumbs, 1 tsp salt, and a sprinkle of pepper to a food processor. Blend the cake mixture until well combined, scraping down the sides as necessary. Add cake mixture to a large bowl, and fold in just half the diced avocado and just half the sliced scallion.
Divide mixture into six balls and press firmly to form patties, each about ¾ inch thick. 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.
Place shredded cabbage in a large bowl. Add remaining diced avocado, diced mango, lime juice, and the remaining sliced scallion. Toss the mango slaw and sprinkle with salt and pepper.
Add remaining minced garlic, chopped jalapeños, Vegenaise, and a sprinkle 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!