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Delicious Crunchy Quinoa Veggie Patties for Ultimate Comfort

inoa Veggie Patties for Ultimate Comfort Recipe
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★★★★★

5.2 from 30 reviews

These Delicious Crunchy Quinoa Veggie Patties are a perfect comfort food that combines the nuttiness of quinoa with fresh vegetables and flavorful spices. Crispy on the outside and tender on the inside, these patties make a nutritious and satisfying meal or snack suitable for vegetarians and those seeking gluten-free options when using gluten-free breadcrumbs.

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)

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)
  • Salt and Pepper to taste

For Cooking

  • 2 tbsp Olive Oil (or cooking spray)

Instructions

  1. Prep the Vegetables: Begin by grating the zucchini and carrot using a box grater. Squeeze out excess moisture using a clean kitchen towel to ensure patties hold together well and do not become soggy.
  2. Combine Base Ingredients: In a large mixing bowl, add the cooked quinoa, grated zucchini, grated carrot, and lightly mashed canned chickpeas. Mix thoroughly to distribute the ingredients evenly.
  3. Add Fresh Veggies: Mix in the finely chopped bell pepper and green onions. Stir the combination until all vegetables are well incorporated.
  4. Incorporate Binding Agents and Spices: Add the breadcrumbs, large egg, and soy sauce to the bowl. Then sprinkle in the garlic powder, onion powder, ground cumin, smoked paprika, salt, and pepper. Stir everything together until the mixture becomes sticky enough to hold its shape when formed into patties.
  5. Shape Patties: Wet your hands slightly to prevent sticking and shape the mixture into patties approximately 2-3 inches in diameter.
  6. Cook the Patties: Heat olive oil in a skillet over medium heat. Place patties in the skillet and cook for about 4-5 minutes on each side or until they develop a golden brown, crispy exterior.
  7. Drain and Serve: Transfer the cooked patties to a plate lined with paper towels to absorb any excess oil. Serve warm as a main dish, in a sandwich, or alongside a fresh salad.

Notes

  • For a vegan option, replace the egg with a flaxseed egg (1 tbsp ground flaxseed mixed with 3 tbsp water and set to thicken).
  • Ensure to squeeze out as much water from zucchini to keep patties firm and prevent them from falling apart.
  • Use gluten-free breadcrumbs to make this recipe gluten-free suitable.
  • These patties can be baked at 400°F (200°C) for 20-25 minutes, flipping halfway through, for a healthier alternative.
  • Store cooked patties in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.

Nutrition

Keywords: Quinoa patties, vegetable patties, quinoa veggie burgers, healthy vegetarian recipe, gluten-free veggie patties

Find it online: https://cheframiflavor.com/inoa-veggie-patties-for-ultimate-comfort-recipe/