Crunchy Quinoa Veggie Patties Recipe

Introduction

These Delicious Crunchy Quinoa Veggie Patties offer a perfect blend of wholesome ingredients and satisfying textures. They are a wonderful comfort food option that’s both nutritious and flavorful, ideal for lunch, dinner, or a hearty snack.

Ingredients

• 1 cup cooked quinoa (or bulgur for a twist)
• 1 cup grated zucchini (squeeze out excess water)
• 1 cup grated carrot (or sweet potato as a swap)
• 1 can canned chickpeas (lightly mashed)
• 1 cup bell pepper (any color, diced)
• 2 pieces green onions (finely chopped)
• 1 cup breadcrumbs (or gluten-free varieties)
• 1 large egg (or flax egg)
• 2 tbsp soy sauce (or tamari)
• 1 tsp garlic powder (or fresh minced garlic)
• 1 tsp onion powder
• 1 tsp ground cumin
• 1 tsp smoked paprika (or regular paprika)
• Salt and pepper, to taste
• 2 tbsp olive oil (or cooking spray)

Instructions

1. Step 1: Grate the zucchini and carrot using a box grater, then squeeze out excess moisture using a clean kitchen towel to prevent soggy patties.
2. Step 2: In a large bowl, combine the cooked quinoa, grated zucchini and carrot, and lightly mashed chickpeas.
3. Step 3: Add the diced bell pepper and finely chopped green onions, stirring until evenly mixed.
4. Step 4: Mix in breadcrumbs, egg, and soy sauce. Add garlic powder, onion powder, cumin, smoked paprika, salt, and pepper. Stir well until the mixture holds together.
5. Step 5: Shape the mixture into 2-3 inch patties, dampening your hands with water if the mixture feels sticky.
6. Step 6: Heat olive oil in a skillet over medium heat. Cook the patties for 4-5 minutes on each side until golden brown and crispy.
7. Step 7: Transfer the cooked patties to a plate lined with paper towels to absorb any excess oil before serving.

Tips & Variations

• For a gluten-free version, substitute regular breadcrumbs with gluten-free breadcrumbs or crushed nuts.
• Try swapping carrots with sweet potato for a sweeter flavor profile.
• If you prefer a vegan option, replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, mixed and rested).
• Add fresh herbs like parsley or cilantro for added freshness and aroma.
• Serve patties with a dollop of yogurt or your favorite dipping sauce to enhance flavor.

Storage

Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the oven to maintain crispiness. These patties also freeze well—place them on a baking sheet to freeze individually, then transfer to a freezer-safe container for up to 2 months. Reheat from frozen in a skillet or oven until warmed through.

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 mixture in advance and refrigerate it for a few hours before cooking, which helps the flavors meld. Shaping and cooking can then be done when ready to serve.

What can I serve these veggie patties with?

They go well with a side salad, in a burger bun with your favorite toppings, or alongside a yogurt or tahini-based sauce for dipping.

Crunchy Quinoa Veggie Patties Recipe

Print Recipe

★★★★★

4.4 from 106 reviews

These Delicious Crunchy Quinoa Veggie Patties are a perfect blend of wholesome quinoa, fresh vegetables, and flavorful spices, creating a satisfying comfort food that’s perfect for any meal. Crispy on the outside and tender on the inside, they make a great vegetarian snack, side dish, or main course, easily customizable and gluten-free with simple swaps.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6–8 patties 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Vegetarian American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup Cooked Quinoa (or bulgur for a twist)
• 1 cup Grated Zucchini (squeeze out excess water)
• 1 cup Grated Carrot (or sweet potato as a swap)
• 1 can Canned Chickpeas (lightly mashed)
• 1 cup Bell Pepper (any color, finely chopped)
• 2 pieces Green Onions (finely chopped)

Binding and Seasonings

• 1 cup Breadcrumbs (or gluten-free varieties)
• 1 large Egg (or flax egg as vegan substitute)
• 2 tbsp Soy Sauce (or Tamari)
• 1 tsp Garlic Powder (or fresh minced garlic)
• 1 tsp Onion Powder
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika (or regular paprika)
• Salt and Pepper to taste

Cooking

• 2 tbsp Olive Oil (or cooking spray)

Instructions

1. Prepare the Vegetables: Begin by grating the zucchini and carrot using a box grater. Once grated, squeeze out the excess moisture from the zucchini using a clean kitchen towel to ensure patties hold together well.
2. Combine Base Ingredients: In a large mixing bowl, add the cooked quinoa, prepped zucchini, grated carrot, and lightly mashed canned chickpeas. Mix these together thoroughly.
3. Add Fresh Veggies: Stir in the finely chopped bell pepper and green onions, evenly distributing them within the mixture.
4. Add Binders and Spices: Mix in the breadcrumbs, the large egg, and soy sauce. Season with garlic powder, onion powder, ground cumin, smoked paprika, salt, and pepper. Stir until the mixture is sticky enough to hold together.
5. Shape Patties: Using damp hands, form the mixture into 2 to 3-inch patties, ensuring they are compact enough to hold shape during cooking.
6. Heat the Skillet: Warm olive oil in a skillet over medium heat to prepare for frying the patties.
7. Cook the Patties: Fry the patties for 4 to 5 minutes on each side until they develop a golden brown, crispy crust.
8. Drain Excess Oil: Transfer cooked patties to a plate lined with paper towels to absorb any excess oil before serving.

Notes

• To make this recipe vegan, substitute the large egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit until gel-like).
• You can swap quinoa with bulgur for a different texture and flavor.
• Use gluten-free breadcrumbs to make this recipe gluten-free.
• For added flavor, serve patties with a dipping sauce like tzatziki or spicy mayo.
• These patties can be baked at 375°F (190°C) for 20-25 minutes as a healthier alternative to frying.
• Ensure you squeeze out as much moisture as possible from zucchini and carrot to avoid soggy patties.

Keywords: quinoa patties, veggie patties, vegetarian snack, healthy patties, chickpea patties, gluten-free patties, comfort food