Crunchy Quinoa Veggie Patties Recipe

Introduction

These delicious crunchy quinoa veggie patties are a perfect comfort food that’s both wholesome and flavorful. Packed with fresh vegetables and warm spices, they make a satisfying snack, appetizer, or main dish.

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, 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. Wrap them in a clean kitchen towel and squeeze out as much moisture as possible 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. Stir well to evenly mix the ingredients.
3. Step 3: Add the chopped bell pepper and finely chopped green onions to the bowl. Mix thoroughly until all the vegetables are well distributed.
4. Step 4: Incorporate the breadcrumbs, egg, and soy sauce into the mixture. Then, add garlic powder, onion powder, ground cumin, smoked paprika, salt, and pepper. Stir until the mixture holds together and can be shaped.
5. Step 5: With damp hands, form the mixture into patties about 2 to 3 inches in diameter, making sure they are compact enough to hold their shape.
6. Step 6: Heat olive oil in a skillet over medium heat. Cook the patties for 4 to 5 minutes on each side, or until they turn 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. Enjoy warm.

Tips & Variations

• For a gluten-free option, use gluten-free breadcrumbs or crushed nuts.
• Swap the egg for a flax egg to make this recipe vegan-friendly.
• Add fresh herbs like parsley or cilantro for extra flavor.
• If mixture feels too wet, add more breadcrumbs a little at a time until it firms up.
• Serve with a tangy yogurt or tahini sauce for added richness.

Storage

Store any leftover patties in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet or oven until heated through to retain their crispiness. You can also freeze patties for up to 1 month; thaw in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these patties instead of frying?

Yes, you can bake them at 375°F (190°C) for about 20-25 minutes, flipping halfway through, until golden and crisp. Baking is a healthier alternative that still yields great texture.

What can I use instead of canned chickpeas?

If you don’t have canned chickpeas, cooked dried chickpeas or other beans like white beans or black beans work well as substitutes and add similar texture and protein.

Crunchy Quinoa Veggie Patties Recipe

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4.6 from 223 reviews

These delicious crunchy quinoa veggie patties are a perfect comfort food that combines nutritious quinoa, fresh vegetables, and flavorful spices. Crispy on the outside and tender inside, they make an excellent vegetarian main or side dish, ideal for a healthy lunch or dinner.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 8 medium-sized patties 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Vegetarian American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Base

• 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, chopped)
• 2 pieces Green Onions (finely chopped)

Binding & Seasoning

• 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

Cooking

• 2 tbsp Olive Oil (or cooking spray)

Instructions

1. Prepare the Vegetables: Begin by grating the zucchini and carrot using a box grater. Then, use a clean kitchen towel to squeeze out any excess moisture from the grated vegetables to prevent soggy patties.
2. Mix the Base Ingredients: In a large mixing bowl, combine the cooked quinoa, the drained grated zucchini, grated carrot, and lightly mashed canned chickpeas. Make sure the chickpeas are only lightly mashed to retain some texture.
3. Add Fresh Vegetables: Mix in the finely chopped bell pepper and green onions. Stir everything until well combined to distribute the vegetables evenly throughout the mixture.
4. Incorporate Binding Agents and Spices: Add the breadcrumbs, large egg, and soy sauce to the mixture. Then, add garlic powder, onion powder, ground cumin, smoked paprika, salt, and pepper. Stir thoroughly until the mixture holds together well, which will help form sturdy patties.
5. Shape Patties: With dampened hands to prevent sticking, shape the mixture into patties approximately 2-3 inches in diameter. This size ensures even cooking through the center.
6. Cook the Patties: Heat olive oil in a skillet over medium heat. Place the patties in the skillet and cook for about 4-5 minutes on each side, or until they are golden brown and crispy on the outside.
7. Drain Excess Oil: Once cooked, transfer the patties to a plate lined with paper towels to absorb any excess oil. This helps maintain their crisp texture.
8. Serve: Serve the patties warm as a main dish or a side, paired with your favorite dips or salads for a satisfying meal.

Notes

• You can substitute bulgur for quinoa if you prefer or want a nuttier flavor.
• For a vegan version, replace the egg with a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water, let sit 5 minutes).
• Make sure to squeeze out excess moisture from zucchini to avoid soggy patties.
• Use gluten-free breadcrumbs to make this recipe gluten-free.
• Add fresh herbs like parsley or cilantro for an extra flavor boost.
• The patties freeze well; store in an airtight container and reheat in a skillet or oven.

Keywords: quinoa patties, veggie patties, vegetarian patties, healthy patties, quinoa recipe, crispy vegetable patties