Crunchy Quinoa Veggie Patties

Layered Zucchini & Spinach Gratin

What You’ll Need for Crunchy Quinoa Veggie Patties

• 1 cup Bell pepper, chopped (150 g)
• 1 cup Carrot, grated (120 g)
• 1 can Chickpeas, drained and rinsed (400 g)
• 1 tsp Garlic powder (5 g)
• 2 pieces Green onions, chopped
• 1 tsp Onion powder (5 g)
• 1 cup Zucchini, grated (120 g)
• 1 large Egg
• 2 tbsp Soy sauce (30 ml)
• 1 cup Quinoa, cooked (170 g)
• 1 tsp Smoked paprika (5 g)
• Salt and pepper to taste
• 2 tbsp Olive oil (30 ml)
• 1 tsp Ground cumin (5 g)
• 1 cup Breadcrumbs (100 g)

How to Make Crunchy Quinoa Veggie Patties

1. In a large bowl, combine the bell pepper, carrot, chickpeas, garlic powder, green onions, onion powder, zucchini, egg, soy sauce, cooked quinoa, smoked paprika, salt, pepper, cumin, and breadcrumbs. Mix everything until well combined.
2. Shape the mixture into patties using your hands. Make them about 2-3 inches in diameter for nice, even cooking.
3. Heat the olive oil in a skillet over medium heat. You want it hot enough that the patties will sizzle when they hit the pan.
4. Carefully place the patties in the skillet and cook them for about 4-5 minutes on each side, or until they are golden brown and crispy.
5. Serve your Crunchy Quinoa Veggie Patties warm, and enjoy the delicious flavors!

How to Serve Crunchy Quinoa Veggie Patties

When serving Crunchy Quinoa Veggie Patties, consider placing them on a bed of fresh greens with slices of avocado and a dollop of hummus or yogurt dip. You can also serve them in pita bread or a bun for a tasty veggie burger twist. Hearty sides like sweet potato fries or a simple salad go great with these patties, making it a complete meal. Drizzle a bit of tahini sauce or your favorite dressing on top to elevate the dish even more!

Expert Tips for Crunchy Quinoa Veggie Patties

• Make Ahead: You can prepare the patties in advance and store them in the refrigerator for a few hours. This allows the flavors to meld beautifully.
• Freeze for Later: Raw patties can be frozen. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. Cook them straight from frozen when you’re ready to eat!
• Spice it Up: Feel free to add herbs like cilantro or parsley to the mixture for extra flavor or change up the spices by adding chili flakes for a bit of heat.

Crunchy Quinoa Veggie Patties FAQs

1. Can I use other vegetables instead of the ones listed?
Absolutely! Feel free to substitute with any vegetables you enjoy or have on hand, like corn, spinach, or mushrooms. Just ensure they are grated or chopped finely.

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2. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for the best texture.

3. Can I make this recipe vegan?
Yes! You can omit the egg and increase the breadcrumbs slightly to help bind the ingredients together, or use a flaxseed egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons of water) as a binder.

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Crunchy Quinoa Veggie Patties are not only tasty but also versatile and wholesome. They deliver a beautiful explosion of flavors and textures in each bite. Give this recipe a try, and enjoy a healthy, satisfying meal that you can feel good about! Happy cooking!

Crunchy Quinoa Veggie Patties

Healthy and flavorful veggie patties made with quinoa and a medley of vibrant vegetables, perfect for snacks or meals.

Prep Time15minutes mins

Cook Time10minutes mins

Total Time25minutes mins

Servings: 4 servings

Course: Dinner, Lunch, Snack

Cuisine: American, Vegetarian

Calories: 150

IngredientsMethodNotes

Ingredients

Vegetable Mixture

• 1 cup Bell pepper, chopped
• 1 cup Carrot, grated
• 1 can Chickpeas, drained and rinsed (400 g)
• 1 tsp Garlic powder (5 g)
• 2 pieces Green onions, chopped
• 1 tsp Onion powder (5 g)
• 1 cup Zucchini, grated

Binding and Seasoning

• 1 large Egg
• 2 tbsp Soy sauce (30 ml)
• 1 cup Quinoa, cooked (170 g)
• 1 tsp Smoked paprika (5 g)
• Salt and pepper to taste Salt and pepper to taste
• 1 tsp Ground cumin (5 g)
• 1 cup Breadcrumbs (100 g)

Cooking

• 2 tbsp Olive oil (30 ml)

Method

Preparation

1. In a large bowl, combine the bell pepper, carrot, chickpeas, garlic powder, green onions, onion powder, zucchini, egg, soy sauce, cooked quinoa, smoked paprika, salt, pepper, cumin, and breadcrumbs. Mix everything until well combined.
2. Shape the mixture into patties using your hands, about 2-3 inches in diameter.

Cooking

1. Heat the olive oil in a skillet over medium heat.
2. Carefully place the patties in the skillet and cook them for about 4-5 minutes on each side, or until they are golden brown and crispy.

Serving

1. Serve your Crunchy Quinoa Veggie Patties warm, ideally on a bed of fresh greens with slices of avocado and a dollop of hummus or yogurt dip.
2. Consider serving them in pita bread or a bun for a tasty veggie burger twist.

Notes

Make ahead, freeze raw patties, add herbs or change spices to taste.