Crunchy Quinoa Veggie Patties Recipe

Introduction

Crunchy Quinoa Veggie Patties are a flavorful, nutritious option perfect for a quick lunch or dinner. Packed with fresh vegetables and wholesome quinoa, these patties offer a satisfying crunch and a delicious blend of spices that everyone will love.

Ingredients

• 1 cup cooked quinoa
• 1 cup grated zucchini (approximately 1 medium zucchini)
• 1/2 cup grated carrot (approximately 1 medium carrot)
• 1/2 cup canned chickpeas, rinsed and drained
• 1/4 cup bell pepper, finely chopped (choose your favorite color)
• 1/4 cup green onions, finely chopped (white and green parts)
• 1/2 cup breadcrumbs (substitute with gluten-free breadcrumbs if desired)
• 1 large egg (or flax egg for vegan option)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Olive oil or cooking spray for frying

Instructions

1. Step 1: Begin by grating the zucchini and carrot. Place both in a clean kitchen towel and twist to squeeze out excess moisture. This step is crucial to keep your patties firm and not soggy.
2. Step 2: In a large mixing bowl, combine the cooked quinoa, grated zucchini, grated carrot, and chickpeas. Lightly mash the chickpeas with a fork to keep a chunky texture.
3. Step 3: Fold in the finely chopped bell pepper and green onions. Stir thoroughly until well mixed.
4. Step 4: Add the breadcrumbs, egg (or flax egg), soy sauce, garlic powder, onion powder, cumin, smoked paprika, salt, and pepper. Mix until the mixture is evenly blended and firm enough to hold its shape.
5. Step 5: Scoop portions of the mixture and shape them into small patties about 2-3 inches in diameter. You should get around 12-15 patties depending on thickness.
6. Step 6: Heat a drizzle of olive oil or cooking spray in a large skillet over medium heat. Once hot, cook the patties in batches without overcrowding the pan. Fry each side for 4-5 minutes until golden brown and crispy.
7. Step 7: Transfer cooked patties to a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce like yogurt, salsa, or a tangy dressing.

Tips & Variations

• To make this recipe vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes).
• If you prefer gluten-free, use gluten-free breadcrumbs or crushed gluten-free crackers.
• Squeeze the grated vegetables well to remove moisture, ensuring firm patties.
• Add fresh herbs like parsley or cilantro for an extra burst of flavor.

Storage

Store leftover patties in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a skillet over medium heat to retain their crispiness or in the oven at 350°F (175°C) until heated through. These patties also freeze well—place parchment paper between layers to prevent sticking and thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these patties ahead of time?

Yes, you can prepare the patties, shape them, and refrigerate for up to a day before cooking. This makes for a quick meal prep option.

How can I make the patties less crumbly?

Make sure to squeeze out excess moisture from the grated vegetables and include enough binder like egg or flax egg and breadcrumbs. Proper mixing and allowing the mixture to rest briefly can also help improve binding.

Crunchy Quinoa Veggie Patties Recipe

Print Recipe

★★★★★

5 from 142 reviews

Crunchy Quinoa Veggie Patties are a delicious and nutritious vegetarian option perfect for a quick meal or snack. Made with cooked quinoa, grated vegetables, and chickpeas, these patties are seasoned with a blend of spices and cooked to golden perfection in a skillet. Ideal for serving with your favorite dipping sauces, they are easy to prepare, healthy, and versatile.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12–15 patties (serves 4) 1x
• Category: Dinner
• Method: Frying
• Cuisine: Vegetarian American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup cooked quinoa
• 1 cup grated zucchini (approximately 1 medium zucchini)
• 1/2 cup grated carrot (approximately 1 medium carrot)
• 1/2 cup canned chickpeas, rinsed and drained
• 1/4 cup bell pepper, finely chopped (choose your favorite color)
• 1/4 cup green onions, finely chopped (white and green parts)

Binding and Seasoning

• 1/2 cup breadcrumbs (substitute with gluten-free breadcrumbs if desired)
• 1 large egg (or flax egg for vegan option)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Cooking

• Olive oil or cooking spray for frying

Instructions

1. Prep the Veggies: Begin by grating the zucchini and carrot. Place both in a clean kitchen towel and twist to squeeze out excess moisture. This step is crucial to ensure your patties maintain their structure and don’t become soggy during cooking.
2. Mix Ingredients: In a large mixing bowl, combine the cooked quinoa, grated zucchini, grated carrot, and chickpeas (lightly mashed with a fork for a chunky texture). Then, fold in the finely chopped bell pepper and green onions. Stir thoroughly until all ingredients are well mixed.
3. Add Flavor and Bind: Incorporate the breadcrumbs, egg (or flax egg), soy sauce, garlic powder, onion powder, cumin, smoked paprika, and a pinch of salt and pepper. Mix the mixture until it’s evenly blended and firm enough to hold its shape.
4. Form Patties: Using your hands, scoop out portions of the mix and shape them into small patties, about 2-3 inches in diameter. You should yield approximately 12-15 patties, depending on your preferred thickness.
5. Cook Patties: Heat a drizzle of olive oil or apply cooking spray in a large skillet over medium heat. Once the oil is hot, carefully add the patties in batches, ensuring the pan isn’t overcrowded. Cook for 4-5 minutes on each side, or until they are golden brown and crispy.
6. Drain and Serve: After cooking, transfer the patties to a plate lined with paper towels to absorb any excess oil. Serve them hot with your choice of yogurt sauce, salsa, or another favorite dipping sauce for a delightful contrast.
7. Enjoy: These patties are perfect for serving immediately, but you can also store leftovers in an airtight container in the fridge for several days. They freeze beautifully—just make sure to place parchment paper between layers to prevent sticking.

Notes

• Pressing out excess moisture from the zucchini and carrot is essential to prevent soggy patties.
• For a vegan option, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 minutes).
• You can use gluten-free breadcrumbs and tamari to make this recipe gluten-free.
• Cook the patties on medium heat to achieve a crispy exterior without burning.
• Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
• Use parchment paper between patties when freezing to prevent sticking.
• Serving with a fresh herb garnish and colorful dipping sauce enhances presentation and flavor.

Keywords: quinoa veggie patties, quinoa patties, vegetarian patties, healthy dinner, veggie burgers, gluten-free option, vegan option, quick vegetarian meal