Go Back
undefined

Crunchy Quinoa Veggie Patties for a Wholesome Meal Today

Discover these Crunchy Quinoa Veggie Patties, a wholesome, protein-packed dish perfect for busy weeknights
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 patties
Course: Dinner
Cuisine: Vegetarian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Patties
  • 1 cup cooked quinoa ensure it's cooled before mixing
  • 1 medium zucchini grated and excess moisture squeezed out
  • 1 medium carrot grated
  • 1 can chickpeas rinsed and lightly mashed
  • 1 medium bell pepper chopped
  • 1 handful green onions chopped
  • 0.5 cup breadcrumbs use gluten-free if needed
  • 1 large egg has a vegan substitute with flax egg
For Flavor and Seasoning
  • 2 tablespoons soy sauce or tamari for umami flavor
  • 1 teaspoon garlic powder for flavor enhancement
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and black pepper
For Cooking
  • 2 tablespoons olive oil for frying

Equipment

  • skillet
  • mixing bowl
  • cheesecloth or clean towel

Method
 

Step‑by‑Step Instructions
  1. Prep Veggies: Grate zucchini and carrot. Squeeze out excess moisture and place in a mixing bowl.
  2. Mix Base: Add quinoa, chickpeas, bell pepper, and green onions to the veggies. Mix well.
  3. Add Ingredients: Stir in breadcrumbs, egg, soy sauce, garlic powder, onion powder, cumin, paprika, salt, and pepper. Mix thoroughly.
  4. Form Patties: Shape the mixture into 2-3 inch patties, ensuring they are firm.
  5. Cook Patties: Heat olive oil in a skillet over medium heat. Cook each side for 4-5 minutes until golden brown.
  6. Drain & Cool: Transfer to a paper towel-lined plate to drain. Allow to cool before serving.

Notes

For a crunchier texture, consider baking your patties instead of frying.