These Delicious Crunchy Quinoa Veggie Patties are a flavorful and nutritious comfort food option, packed with wholesome ingredients like quinoa, chickpeas, and fresh vegetables. Perfectly seasoned and pan-fried to golden perfection, these patties make an excellent main course or snack that is both satisfying and healthy.
Total Time:32 minutes
Yield:6 servings
Ingredients
Base Ingredients
1 cup cooked quinoa
1 cup grated zucchini, excess water squeezed out
1 cup grated carrot
1 can canned chickpeas, lightly mashed
1 cup bell pepper, any color, chopped
2 pieces green onions, finely chopped
Binder
1 cup breadcrumbs or gluten-free breadcrumbs
1 large egg
Seasoning
2 tbsp soy sauce or tamari
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp smoked paprika
Salt and pepper, to taste
For Cooking
2 tbsp olive oil
Instructions
Prepare the Vegetables: Grate the zucchini and carrot, then squeeze out any excess water from the zucchini to prevent soggy patties. Chop the bell pepper and finely slice the green onions.
Mash the Chickpeas: Lightly mash the canned chickpeas in a large mixing bowl, leaving some texture for bite.
Combine the Base: Add the cooked quinoa, grated zucchini, grated carrot, bell pepper, and green onions to the mashed chickpeas. Mix thoroughly to evenly distribute the ingredients.
Add Binding Ingredients: Stir in the breadcrumbs and the egg to the mixture. These will help hold the patties together when cooking.
Season the Mix: Add soy sauce, garlic powder, onion powder, ground cumin, smoked paprika, salt, and pepper to the bowl. Mix everything well until the seasonings are evenly incorporated.
Form Patties: Shape the mixture into evenly sized patties, about 1/2 inch thick, making sure they hold together firmly.
Preheat the Pan: Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Cook the Patties: Place the patties in the hot pan and cook for about 5-6 minutes on each side until golden brown and crispy on the outside and heated through.
Serve: Remove patties from the pan and place them on a paper towel to drain excess oil. Serve warm as a main course or snack.
Notes
You can substitute bulgur for quinoa if you prefer a different grain texture.
For a vegan option, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Use gluten-free breadcrumbs to make this recipe gluten-free.
Ensure to squeeze out zucchini water to avoid soggy patties that won't hold together.
Adjust seasoning to your taste preference; add more spices or herbs like cilantro or parsley for extra flavor.
These patties can be baked at 375°F for 20 minutes, flipping halfway through, if you prefer baking over frying.
