Description
Delicious and satisfying quinoa veggie patties featuring a crisp exterior and tender interior, ideal for various meals.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 cup grated zucchini (squeezed dry)
- 1 cup grated carrot
- 1 can (15 oz) chickpeas, drained and lightly mashed
- 1 cup diced bell pepper (any color)
- 2 green onions, finely chopped
- 1 cup breadcrumbs (or gluten-free breadcrumbs)
- 1 large egg (or 1 flax egg)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp garlic powder (or 1 clove fresh minced garlic)
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp smoked paprika (or regular paprika)
- Salt and black pepper, to taste
- 2 tbsp olive oil (or cooking spray)
Instructions
- Grate zucchini and carrot. Squeeze grated zucchini to remove excess moisture.
- Mash chickpeas in a large bowl, leaving some whole for texture.
- Add cooked quinoa, squeezed zucchini, grated carrot, diced bell pepper, and green onions to the mashed chickpeas.
- Stir in breadcrumbs, egg (or flax egg), soy sauce, garlic powder, onion powder, cumin, smoked paprika, salt, and pepper. Mix gently.
- Scoop about 1/4 cup of mixture and form into patties.
- Chill patties for 10–15 minutes if desired.
- For pan frying, heat olive oil in a skillet over medium heat, cook patties for 4–5 minutes per side until golden brown.
- For baking, preheat oven to 400°F (200°C), place patties on a baking sheet, lightly brush with oil, bake for 20–25 minutes, flipping once.
- Let patties rest for 2 minutes before serving.
Notes
Great for meal prep; can be frozen and reheated as needed. Adjust breadcrumbs for texture as needed.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-frying / Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 patties
- Calories: 385
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 0mg