Crunchy Quinoa Veggie Patties Recipe
Introduction
Crunchy Quinoa Veggie Patties are a delicious and healthy way to enjoy a vegetarian meal packed with flavor and texture. These patties combine quinoa, fresh vegetables, and spices to create a crispy outside and a tender inside. Perfect as a snack, appetizer, or main dish, they are easy to make and versatile.
Ingredients
- 1 cup cooked quinoa
- 1 cup grated zucchini (approximately 1 medium zucchini)
- 1/2 cup grated carrot (approximately 1 medium carrot)
- 1/2 cup canned chickpeas, rinsed and drained
- 1/4 cup bell pepper, finely chopped (choose your favorite color)
- 1/4 cup green onions, finely chopped (white and green parts)
- 1/2 cup breadcrumbs (substitute with gluten-free breadcrumbs if desired)
- 1 large egg (or flax egg for vegan option)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Olive oil or cooking spray for frying
Instructions
- Step 1: Begin by grating the zucchini and carrot. Place both in a clean kitchen towel and twist to squeeze out excess moisture. This helps the patties hold their shape and prevents sogginess.
- Step 2: In a large mixing bowl, combine the cooked quinoa, grated zucchini, grated carrot, and chickpeas, lightly mashed with a fork for texture. Fold in the finely chopped bell pepper and green onions, mixing well.
- Step 3: Add the breadcrumbs, egg or flax egg, soy sauce, garlic powder, onion powder, cumin, smoked paprika, and salt and pepper. Mix thoroughly until the mixture is evenly combined and firm enough to shape.
- Step 4: Using your hands, scoop portions of the mixture and form small patties about 2-3 inches in diameter. You should get approximately 12-15 patties depending on thickness.
- Step 5: Heat olive oil or spray a skillet over medium heat. Once hot, add the patties in batches, avoiding overcrowding. Cook each side for 4-5 minutes until golden brown and crispy.
- Step 6: Transfer cooked patties to a plate lined with paper towels to drain excess oil. Serve hot with a yogurt sauce, salsa, or your favorite dipping sauce.
Tips & Variations
- For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes).
- Use gluten-free breadcrumbs to make this recipe suitable for gluten-sensitive diets.
- Try adding fresh herbs like parsley or cilantro to enhance flavor.
- Serve with a tangy yogurt or tahini sauce for extra creaminess.
Storage
Store leftover patties in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat or in the oven to retain their crispiness. These patties freeze well—separate layers with parchment paper and freeze in a sealed bag for up to 1 month. Reheat from frozen, allowing extra cooking time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these patties gluten-free?
Yes, simply substitute regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers to maintain texture without gluten.
How do I prevent the patties from falling apart during cooking?
Be sure to squeeze out excess moisture from the grated vegetables and use the right amount of binder like egg or flax egg. Also, don’t overcrowd the pan when cooking to ensure even browning.
PrintCrunchy Quinoa Veggie Patties Recipe
These Crunchy Quinoa Veggie Patties are a wholesome and delicious vegetarian dish packed with nutritious ingredients like quinoa, zucchini, and chickpeas. With a crispy exterior and tender interior, they’re perfect as a snack, appetizer, or light meal. Gluten-free and vegan options make them versatile for various dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12–15 patties, serves 4 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Vegetarian
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 cup cooked quinoa
- 1 cup grated zucchini (approximately 1 medium zucchini)
- 1/2 cup grated carrot (approximately 1 medium carrot)
- 1/2 cup canned chickpeas, rinsed and drained
- 1/4 cup bell pepper, finely chopped (choose your favorite color)
- 1/4 cup green onions, finely chopped (white and green parts)
- 1/2 cup breadcrumbs (substitute with gluten-free breadcrumbs if desired)
- 1 large egg (or flax egg for vegan option)
Seasonings & Flavorings
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Cooking Essentials
- Olive oil or cooking spray for frying
Instructions
- Prep the Veggies: Begin by grating the zucchini and carrot. Place both in a clean kitchen towel and twist to squeeze out excess moisture. This step is crucial to ensure your patties maintain their structure and don’t become soggy during cooking.
- Mix Ingredients: In a large mixing bowl, combine the cooked quinoa, grated zucchini, grated carrot, and chickpeas (lightly mashed with a fork for a chunky texture). Then, fold in the finely chopped bell pepper and green onions. Stir thoroughly until all ingredients are well mixed.
- Add Flavor and Bind: Incorporate the breadcrumbs, egg (or flax egg), soy sauce, garlic powder, onion powder, cumin, smoked paprika, and a pinch of salt and pepper. Mix until the mixture is evenly blended and firm enough to hold its shape.
- Form Patties: Using your hands, scoop out portions of the mix and shape them into small patties, about 2-3 inches in diameter. You should yield approximately 12-15 patties, depending on your preferred thickness.
- Cook Patties: Heat a drizzle of olive oil or apply cooking spray in a large skillet over medium heat. Once the oil is hot, carefully add the patties in batches, ensuring the pan isn’t overcrowded. Cook for 4-5 minutes on each side, or until they are golden brown and crispy.
- Drain and Serve: After cooking, transfer the patties to a plate lined with paper towels to absorb any excess oil. Serve them hot with your choice of yogurt sauce, salsa, or another favorite dipping sauce for a delightful contrast.
- Enjoy and Store: These patties are perfect for serving immediately, but you can also store leftovers in an airtight container in the fridge for several days. They freeze beautifully—just make sure to place parchment paper between layers to prevent sticking.
Notes
- For vegan option, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
- Use gluten-free breadcrumbs or crushed gluten-free crackers to make the patties gluten-free.
- Squeeze out excess moisture from grated vegetables to prevent soggy patties.
- Serve patties with yogurt sauce, salsa, or your favorite dipping sauces for added flavor.
- Can be stored in the fridge for up to 3 days or frozen for up to 1 month.
- For a crispier texture, cook patties in batches and avoid overcrowding the pan.
- Sprinkle fresh herbs on top for a fresh presentation.
Keywords: quinoa patties, veggie patties, vegetarian appetizer, healthy snacks, gluten-free options, vegan patties, chickpea patties, zucchini recipes
