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Delicious Crunchy Quinoa Veggie Patties

Delicious Crunchy Quinoa Veggie Patties for Guilt-Free Indulgence

These Delicious Crunchy Quinoa Veggie Patties offer a satisfying, healthy meal packed with protein and fiber, customizable with favorite veggies.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 patties
Course: Snacks
Cuisine: Plant-Based
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Patties
  • 1 cup Cooked Quinoa Substitution: Bulgur can be used for a hearty twist.
  • 1 cup Grated Zucchini Squeeze out excess water for better texture.
  • 1 cup Grated Carrot Substitution: Sweet potato can be swapped for an interesting flavor.
  • 1 can Canned Chickpeas Freshly cooked chickpeas are a feasible substitution.
  • 1 medium Bell Pepper Any color of bell pepper is acceptable.
  • 2 pieces Green Onions Scallions can be a suitable substitute.
  • 1 cup Breadcrumbs Gluten-free varieties or almond flour can also be used.
  • 1 large Egg Flax egg (1 tbsp ground flaxseed + 3 tbsp water) offers a vegan alternative.
  • 2 tablespoons Soy Sauce Low-sodium versions can keep it lighter.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used instead.
  • 1 teaspoon Onion Powder Fresh onion can be added cautiously to manage moisture.
  • 1 teaspoon Ground Cumin Coriander can provide a more delicate note.
  • 1 teaspoon Smoked Paprika Regular paprika can be a milder substitute.
  • to taste Salt Adjust to taste.
  • to taste Pepper Adjust to taste.
  • for frying tablespoon Olive Oil or Cooking Spray Coconut oil is a healthier cooking option.

Equipment

  • Skillet
  • Mixing bowl
  • Box Grater
  • Measuring Cups
  • Lined Plate

Method
 

Step-by-Step Instructions
  1. Prep Veggies: Grate the zucchini and carrot. Squeeze out excess moisture from zucchini using a clean towel.
  2. Mix Ingredients: In a large bowl, combine cooked quinoa, grated zucchini & carrot, mashed chickpeas, diced bell pepper, and green onions.
  3. Add Binders: Incorporate breadcrumbs, beaten egg, and soy sauce. Season with garlic powder, onion powder, cumin, paprika, salt, and pepper.
  4. Form Patties: Shape the mixture into 2-3 inch patties with dampened hands. Place on a lined plate.
  5. Cook Patties: Heat olive oil in a skillet. Cook patties for 4-5 minutes on each side until golden brown.
  6. Serve: Transfer cooked patties to a paper towel-lined plate and serve warm with dips or as a meal.

Nutrition

Serving: 1pattyCalories: 150kcalCarbohydrates: 20gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 300mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Ensure to squeeze moisture from grated zucchini and carrot to avoid sogginess. Shape patties uniformly for even cooking. Preheat skillet for a crispy texture and avoid overcrowding during frying. Customize veggies and spices mindfully.

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