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Crunchy Quinoa Veggie Patties Recipe

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4.9 from 32 reviews

These Delicious Crunchy Quinoa Veggie Patties are a perfect comforting dish combining wholesome quinoa, fresh veggies, and flavorful spices. Crispy on the outside and tender inside, they make an excellent main or side for any meal.

Ingredients

For the Base

  • 1 cup cooked quinoa
  • 1 cup grated zucchini, excess water squeezed out
  • 1 cup grated carrot
  • 1 can canned chickpeas, lightly mashed
  • 1 cup bell pepper, finely chopped
  • 2 pieces green onions, finely chopped

For the Binder

  • 1 cup breadcrumbs (gluten-free if preferred)
  • 1 large egg

For Seasoning

  • 2 tbsp soy sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and pepper, to taste

For Cooking

  • 2 tbsp olive oil

Instructions

  1. Prepare the mixture: In a large bowl, combine the cooked quinoa, grated zucchini (after squeezing out excess water), grated carrot, lightly mashed chickpeas, chopped bell pepper, and green onions. Mix thoroughly to ensure even distribution of ingredients.
  2. Add binder and seasoning: Add the breadcrumbs and the large egg to the veggie and quinoa mixture. Season with soy sauce, garlic powder, onion powder, ground cumin, smoked paprika, salt, and pepper. Mix everything well until it forms a consistent, slightly sticky mixture that holds together.
  3. Form the patties: Using your hands, shape the mixture into evenly sized patties about 3 inches in diameter and 1/2 inch thick, ensuring they hold their shape well.
  4. Heat the pan: Preheat a non-stick skillet or frying pan over medium heat and add the olive oil to coat the surface evenly.
  5. Cook the patties: Place the patties in the hot pan without overcrowding. Cook for about 5-6 minutes on each side until they develop a crunchy, golden-brown crust. Flip gently to prevent breaking. Adjust heat as needed to avoid burning.
  6. Serve warm: Once cooked through and crispy, transfer the patties onto a paper towel to absorb excess oil. Serve warm as a main dish or a hearty side with your favorite dipping sauce or salad.

Notes

  • For a vegan version, substitute the egg with a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water, let sit for 5 minutes).
  • You can swap quinoa for bulgur wheat for variation.
  • Squeezing excess water from the zucchini prevents soggy patties.
  • Use gluten-free breadcrumbs to make this recipe gluten free.
  • Adjust seasoning to taste, adding more spices for a bolder flavor.
  • Cooking spray can be used instead of olive oil for a lighter version.
  • These patties can be baked at 400°F for 20 minutes flipping halfway for a healthier alternative to frying.

Find it online: https://lovelycooks.com/crunchy-quinoa-veggie-patties-recipe/