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Crunchy Quinoa Veggie Patties

These crunchy quinoa veggie patties are packed with protein and flavor, making them a perfect weeknight comfort food that appeals to both kids and adults.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

Veggie Patty 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
  • 2 pieces Green Onions finely chopped
Binding and 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
  • to taste Salt and Pepper
  • 2 tbsp Olive Oil or cooking spray for frying

Method
 

Preparation
  1. Mix cooked quinoa, mashed chickpeas, grated zucchini, grated carrot, bell pepper, and green onions in a bowl.
  2. Add breadcrumbs, egg, soy sauce, and spices to the mixture and combine until evenly mixed.
  3. If the mixture is too moist, add a little extra breadcrumbs. If too sticky, chill for 10 minutes.
Shaping
  1. Shape the mixture into patties, deciding on the size you want. Optionally, coat them with breadcrumbs.
Cooking
  1. Heat olive oil in a pan over medium heat. Fry patties until golden brown and crunchy, about 4-5 minutes on each side.
  2. Once cooked, allow patties to rest briefly before serving.

Notes

These patties can be stored in the fridge for up to 3-4 days or frozen for up to 2 months. Reheat in an oven or skillet to retain crispiness.