Crunchy Quinoa Veggie Patties Recipe

Introduction

These delicious crunchy quinoa veggie patties are perfect for a comforting meal that’s both nutritious and satisfying. Packed with fresh vegetables and flavorful spices, they offer a delightful texture and taste that everyone will love.

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)
• 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. Squeeze out any excess moisture with a clean kitchen towel to prevent soggy patties.
2. Step 2: In a large mixing bowl, combine the cooked quinoa, grated zucchini, grated carrot, and lightly mashed canned chickpeas.
3. Step 3: Mix in the finely chopped bell pepper and green onions until well combined.
4. Step 4: Add the breadcrumbs, egg, and soy sauce to the bowl. Sprinkle in garlic powder, onion powder, ground cumin, smoked paprika, salt, and pepper. Stir until the mixture holds together well.
5. Step 5: Shape the mixture into 2-3 inch patties. If the mixture is sticky, dampen your hands slightly to make shaping easier.
6. Step 6: Heat olive oil in a skillet over medium heat. Cook the patties for 4-5 minutes on each side or until golden brown and crispy.
7. Step 7: Transfer cooked patties to a plate lined with paper towels to absorb any excess oil before serving.

Tips & Variations

• For a gluten-free option, use gluten-free breadcrumbs or crushed nuts instead of regular breadcrumbs.
• Try adding fresh herbs like cilantro or parsley for extra freshness.
• If the mixture feels too wet, add a little more breadcrumbs to help bind the patties.
• These patties can be baked at 375°F (190°C) for 20-25 minutes as a lighter alternative to frying.

Storage

Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven to maintain their crispiness. You can also freeze the uncooked patties for up to 1 month; thaw before cooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these patties vegan?

Yes, replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and use gluten-free breadcrumbs if needed.

What can I serve with quinoa veggie patties?

They pair well with a fresh salad, tzatziki sauce, hummus, or tucked into a sandwich or wrap for a wholesome meal.

Crunchy Quinoa Veggie Patties Recipe

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These Delicious Crunchy Quinoa Veggie Patties are a nutritious and flavorful comfort food option, combining cooked quinoa, fresh vegetables, and chickpeas into crispy, golden patties perfect for a satisfying meal. Ideal for a quick, protein-packed vegetarian dish that’s both versatile and easy to prepare.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings (about 8 patties) 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Vegetarian
• 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 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. Prepare Vegetables: Grate the zucchini and carrot using a box grater. Use a clean kitchen towel to squeeze out the excess moisture from the grated vegetables to prevent soggy patties.
2. Combine Base Ingredients: In a large mixing bowl, add cooked quinoa, grated zucchini, grated carrot, and lightly mashed canned chickpeas. Mix these ingredients thoroughly to form the base of the patties.
3. Add Veggies: Stir in the finely chopped bell pepper and green onions, ensuring even distribution throughout the mixture.
4. Incorporate Binders and Spices: Add breadcrumbs, the egg, soy sauce, garlic powder, onion powder, ground cumin, smoked paprika, salt, and pepper to the bowl. Mix well until the mixture sticks together, able to hold its shape when formed into patties.
5. Form Patties: Wet your hands slightly and shape the mixture into 2-3 inch diameter patties, compacting gently to hold them together.
6. Cook Patties: Heat olive oil in a skillet over medium heat. Place patties carefully in the hot oil and cook for 4-5 minutes on each side, or until they turn golden brown and crispy on the outside.
7. Drain Excess Oil: Transfer the cooked patties onto a plate lined with paper towels to absorb any extra oil before serving. Serve warm.

Notes

• You can substitute bulgur for quinoa for a different texture and flavor.
• To make this recipe vegan, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).
• Squeeze out excess water from grated vegetables thoroughly to avoid soggy patties.
• Use gluten-free breadcrumbs to make the patties gluten-free.
• Add fresh minced garlic instead of garlic powder for a more intense garlic flavor.
• These patties can be baked in the oven at 375°F for 20-25 minutes, flipping halfway through for a healthier option.
• Serve patties with a side of yogurt or your favorite dipping sauce for added flavor.

Keywords: quinoa patties, veggie patties, vegetarian recipe, healthy patties, quinoa recipe, chickpea patties