Description

These Delicious Crunchy Quinoa Veggie Patties are a perfect healthy comfort food option. Made with nutritious quinoa, fresh vegetables, and flavorful spices, these patties are crispy on the outside and tender inside. They’re easy to prepare, packed with protein and fiber, and perfect as a snack, appetizer, or main dish.

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)
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

Prepare the vegetables: Begin by grating the zucchini and carrot using a box grater. Use a clean kitchen towel to squeeze out as much excess moisture as possible to prevent soggy patties.
Combine primary ingredients: In a large mixing bowl, add the cooked quinoa, prepped zucchini, grated carrot, and lightly mashed canned chickpeas. Mix gently to combine.
Add additional veggies: Stir in the finely chopped bell pepper and green onions until evenly distributed throughout the mixture.
Incorporate binding agents and spices: Add the breadcrumbs, beaten egg, soy sauce, garlic powder, onion powder, ground cumin, smoked paprika, salt, and pepper. Stir thoroughly until the mixture holds together and forms a cohesive dough.
Shape the patties: With damp hands, form the mixture into 2-3 inch diameter patties, pressing firmly so they hold their shape during cooking.
Heat the skillet: Warm the olive oil in a skillet over medium heat until shimmering but not smoking.
Cook the patties: Place the patties carefully in the skillet. Cook for 4-5 minutes on each side or until golden brown and crispy on the outside.
Drain excess oil: Remove the patties and transfer them to a plate lined with paper towels to absorb any excess oil before serving.

Notes

You can substitute bulgur for quinoa for a different texture and flavor.
Use gluten-free breadcrumbs to make this recipe gluten-free.
For a vegan option, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).
Squeezing the grated vegetables is crucial to avoid soggy patties.
These patties pair well with yogurt sauce, tahini, or your favorite dipping sauce.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Frying
Cuisine: Fusion

Keywords: Quinoa patties, veggie patties, healthy snacks, vegetarian recipe, crispy patties, quinoa recipe, chickpea patties