Delicious Crunchy Quinoa Veggie Patties for Ultimate Comfort Recipe
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4.5 from 42 reviews
These Delicious Crunchy Quinoa Veggie Patties are a perfect comfort food that combines cooked quinoa, fresh vegetables, and flavorful seasonings. Crispy on the outside and tender on the inside, they're ideal for a wholesome lunch or dinner. The recipe offers flexible ingredient swaps like bulgur for quinoa and flax egg for the binder to suit dietary preferences.
Total Time:30 minutes
Yield:6 servings
Ingredients
Base
1 cup cooked quinoa
1 cup grated zucchini, squeezed of excess water
1 cup grated carrot
1 can canned chickpeas, lightly mashed
1 cup bell pepper, any color, diced
2 pieces green onions, finely chopped
Binder
1 cup breadcrumbs or gluten-free breadcrumbs
1 large egg or flax egg
Seasoning
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
Cooking
2 tbsp olive oil or cooking spray
Instructions
Prepare the vegetables: Grate zucchini and carrot, then squeeze out any excess water from the zucchini to prevent sogginess. Dice bell pepper and finely chop green onions.
Mix the base ingredients: In a large bowl, combine cooked quinoa, grated zucchini, grated carrot, lightly mashed chickpeas, diced bell pepper, and chopped green onions. Stir until well mixed.
Add the binder: Incorporate the breadcrumbs and egg (or flax egg) into the mixture. This will help hold the patties together during cooking.
Season the mixture: Add soy sauce (or tamari), garlic powder (or fresh garlic), onion powder, ground cumin, smoked paprika, salt, and pepper. Mix thoroughly to distribute the flavors evenly.
Form patties: Shape the mixture into evenly sized patties, about 1/2 inch thick, ensuring they hold together firmly.
Preheat the skillet: Heat olive oil or prepare a pan with cooking spray over medium heat.
Cook the patties: Place patties in the hot skillet and cook for 4-5 minutes on each side, or until golden brown and crispy on the outside.
Drain and serve: Remove cooked patties and place on paper towels to soak excess oil. Serve warm as a main dish or side.
Notes
For a gluten-free version, use gluten-free breadcrumbs.
Flax egg can be made by mixing 1 tbsp ground flaxseed with 3 tbsp water, let sit for 5 minutes.
Squeezing out excess liquid from zucchini is crucial to avoid soggy patties.
These patties can be baked at 375°F for 20-25 minutes as a healthier alternative, flipping halfway through.
Customize vegetables based on preference or seasonality, such as swapping carrots with sweet potatoes.
