Crunchy Quinoa Veggie Patties: Easy Weeknight Meal (Print Version)
Make Crunchy Quinoa Veggie Patties at home! A simple, satisfying recipe perfect for busy weeknights, packed with flavor and texture.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: Modern Vegetarian
Dietary: Vegetarian, Vegan (with flax egg), Gluten-Free (with GF breadcrumbs)
# Ingredients:
→ Pattie Base
01 -
1 ½ cups cooked quinoa, cooled
02 -
1 (15-ounce) can black beans, rinsed and mashed
03 -
½ cup finely diced red onion
04 -
2 cloves garlic, minced
05 -
1 medium carrot, grated
06 -
1 small zucchini, grated and squeezed dry
→ Binders & Texture Makers
07 -
½ cup panko breadcrumbs (use GF for gluten-free)
08 -
¼ cup chickpea flour (or all-purpose flour)
09 -
1 large egg (or 1 flax egg for vegan)
→ Flavor Powerhouses
10 -
1 teaspoon ground cumin
11 -
½ teaspoon smoked paprika
12 -
¼ cup fresh cilantro, chopped
13 -
Salt and freshly ground black pepper, to taste
→ For Frying & Finishing
14 -
2-3 tablespoons olive oil
# Instructions:
01 -
First things first, get that quinoa cooked and cooled. Seriously, cold quinoa is easier to work with. While that's happening, finely dice your red onion and mince the garlic. Grate the carrot and zucchini. The finer, the better here, especially if you're trying to sneak veggies past discerning eyes. I always taste a tiny bit of the raw onion and garlic – just to feel alive, you know?
02 -
In a large bowl, mash your drained black beans with a fork until they're mostly broken down but still have some texture. Add the cooled quinoa, chopped onion, garlic, grated carrot, and zucchini. This is where the magic starts to happen! Give it a good stir. I always forget to season at this stage, so don't be like me; add a pinch of salt and pepper now.
03 -
Crack in your egg, then sprinkle in the breadcrumbs, chickpea flour, cumin, smoked paprika, and fresh cilantro. Now, get your hands in there! Seriously, mixing by hand ensures everything is evenly combined. It should feel like a cohesive, slightly sticky mixture. If it feels too wet, add a little more breadcrumbs or flour, a tablespoon at a time.
04 -
Scoop out about 1/4 cup of the mixture for each patty. Gently form them into discs, about 1/2 inch thick. Don't make them too thick, or they won't cook through evenly. I usually get about 8-10 patties. This is the stage where I sometimes get a little messy, but it's all part of the fun, right?
05 -
Heat a good drizzle of olive oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully place the patties in the pan, making sure not to overcrowd it. You might need to cook them in batches. Give them space to get that lovely crisp. This is where patience comes in, remember my crumbly disaster!
06 -
Cook for about 4-5 minutes per side, until they're beautifully golden brown and crispy. You'll see the edges firm up. Resist the urge to poke and prod them too much! Once cooked, transfer them to a plate lined with paper towels to drain any excess oil. They'll be hot and smell absolutely incredible – all those spices just singing!
# Notes:
01 -
Always let your cooked quinoa cool completely before mixing; it prevents mushy patties.
02 -
For reheating, a dry skillet or oven works best to revive that crispy exterior.
03 -
If you're out of black beans, pinto beans work surprisingly well, just a slightly milder flavor.
04 -
Serve these on a bun with sriracha mayo for an extra special weeknight burger experience.
# Equipment Needed:
01 -
Large mixing bowl
02 -
large non-stick skillet
03 -
grater
04 -
fork for mashing
05 -
spatula
# Nutrition (Per Serving):
Calories: 220
Total Fat: 9g
Total Carbohydrate: 28g
Protein: 9g