Print

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.

Ingredients

Scale

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

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