Crunchy Quinoa Veggie Patties for Ultimate Comfort Recipe
These Delicious Crunchy Quinoa Veggie Patties offer a wholesome and tasty comfort food option perfect for any meal. Featuring a nutritious blend of quinoa, fresh vegetables, and chickpeas, these patties are seasoned with a flavorful mix of spices and pan-fried to a golden crisp. They can be customized easily with different veggies and make for an excellent meal prep choice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 patties 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Scale
For the 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, finely chopped)
- 2 pieces Green Onions (finely chopped)
For the Binder
- 1 cup Breadcrumbs or gluten-free varieties
- 1 large Egg or flax egg
For Seasoning
- 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
For Cooking
- 2 tbsp Olive Oil or cooking spray
Instructions
- Prep the Vegetables: Begin by grating the zucchini and carrot using a box grater. Then, squeeze out the excess moisture from the grated zucchini and carrot using a clean kitchen towel to prevent sogginess in the patties.
- Mix the Base Ingredients: In a large mixing bowl, combine the cooked quinoa, prepped zucchini, grated carrot, and lightly mashed canned chickpeas. Mix in the finely chopped bell pepper and green onions, stirring until everything is well incorporated.
- Add Binder and Seasoning: Into the same bowl, add breadcrumbs and the egg (or flax egg). Pour in the soy sauce, then add garlic powder, onion powder, ground cumin, smoked paprika, salt, and pepper. Stir thoroughly until the mixture holds together well and can be formed into patties.
- Shape the Patties: With damp hands to prevent sticking, shape the mixture into 2-3 inch diameter patties, ensuring they are compact enough to hold their shape during cooking.
- Cook the Patties: Heat olive oil in a skillet over medium heat. Place the patties carefully in the skillet and cook for 4-5 minutes on each side, or until they develop a golden brown and crunchy crust.
- Drain Excess Oil: Transfer the cooked patties onto a plate lined with paper towels to absorb excess oil before serving. Serve warm for best taste and texture.
Notes
- Feel free to customize the patties by swapping vegetables like sweet potato instead of carrot or using bulgur instead of quinoa for variety.
- These patties can be made ahead and stored in the refrigerator for up to 3 days or frozen for longer meal prep convenience.
- Using gluten-free breadcrumbs makes this recipe suitable for gluten-sensitive diets.
- To make vegan, replace the egg with a flax egg and ensure soy sauce is vegan-friendly.
Keywords: quinoa patties, veggie patties, vegetarian patties, healthy snacks, easy patties, chickpea patties, gluten-free options
