Name: Crunchy Quinoa Veggie Patties Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Vegetarian
Ingredients: 1 cup cooked quinoa; 1 cup grated zucchini (approximately 1 medium zucchini); 1/2 cup grated carrot (approximately 1 medium carrot); 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 canned chickpeas, rinsed and drained; 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

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Introduction

Crunchy quinoa veggie patties are a delicious and nutritious way to enjoy your vegetables. Packed with protein and vibrant flavors, these patties make a perfect snack, lunch, or light dinner. Plus, they’re easy to customize and perfect for meal prepping.

The image shows four crispy golden-brown patties with small green herbs and orange bits inside, arranged in a wooden bowl. Each patty has a crunchy texture with slightly uneven edges, showing some detailed browning and char spots. Next to the patties, there is a small white bowl filled with a smooth white sauce topped with a fresh green herb. The bowl and the wooden container rest on a white marbled surface, creating a clean and simple background. Photo taken with an iphone --ar 4:5 --v 7

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 keep the patties firm 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 a chunky texture). Fold in the finely chopped bell pepper and green onions, mixing thoroughly.
Step 3: Add the breadcrumbs, egg (or flax egg), soy sauce, garlic powder, onion powder, cumin, smoked paprika, and a pinch of salt and pepper. Mix well until the mixture is evenly blended and holds together.
Step 4: Using your hands, scoop portions of the mixture and shape them into small patties about 2–3 inches in diameter. You should get around 12–15 patties depending on thickness.
Step 5: Heat olive oil or apply cooking spray in a large skillet over medium heat. Once hot, add the patties in batches without overcrowding the pan. Cook 4–5 minutes per side until golden brown and crispy.
Step 6: Transfer cooked patties to a plate lined with paper towels to drain excess oil. Serve warm with your favorite dipping sauce such as yogurt sauce or salsa.

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 intolerance.
Try adding fresh herbs like parsley or cilantro to brighten the flavor.
For extra crunch, toast the breadcrumbs lightly before mixing.

Storage

Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain their crispiness. These patties also freeze well—place parchment paper between layers to prevent sticking and thaw before reheating.

How to Serve

The image shows a wooden bowl filled with four golden brown quinoa patties that have crispy, textured edges and bits of green herbs mixed inside. Each patty is thick and round, with a textured surface showing grains of quinoa and pieces of vegetables like orange carrots and green herbs. On the side of the bowl, there is a small brown bowl of white creamy sauce topped with a small green herb sprig. The bowl sits on a white marbled surface, and the overall look is warm and appetizing with the contrast between the golden patties and the white sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these quinoa veggie patties instead of frying?

Yes, you can bake the patties at 375°F (190°C) for about 20 minutes, flipping halfway through, until they turn golden and crispy.

How can I make sure the patties hold together well?

Be sure to squeeze out excess moisture from the grated vegetables and use enough binder like egg or flax egg along with breadcrumbs. If needed, add a little more breadcrumbs to firm up the mixture.