Print

Crunchy Quinoa Veggie Patties Recipe

Print Recipe

★★★★★

4.4 from 105 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://hannahdelgado.com/crunchy-quinoa-veggie-patties-recipe/