Delicious Crunchy Quinoa Veggie Patties for Ultimate Comfort
These Crunchy Quinoa Veggie Patties are a delightful fusion of wholesome grains and fresh vegetables, offering a satisfying texture and rich flavor. Perfect for a weeknight dinner or a light lunch, this dish delivers comforting taste with a healthy twist. Each bite boasts a crispy exterior and a tender, savory interior, making them an instant family favorite.
Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
Servings
Makes 8-10 patties
Keywords
Why This Recipe Delivers
- Boasts an incredibly satisfying crispy exterior with a tender, flavorful interior.
- Packed with nutrient-rich quinoa and a colorful array of fresh vegetables.
- An excellent plant-based option that's hearty enough for any meal.
- Versatile and customizable with different vegetables and spices to suit your preference.
- Ready in under an hour, making it perfect for busy weeknights.
Ingredients
- 200 grams (1 cup) cooked quinoa or bulgur (for a twist)
- 120 grams (1 cup) grated zucchini, excess water squeezed out
- 120 grams (1 cup) grated carrot or sweet potato (as a swap)
- 400 grams (15 ounce) can chickpeas, drained and lightly mashed
- 150 grams (1 cup) bell pepper, any color, finely diced
- 2 green onions (scallions), finely chopped
- 100 grams (1 cup) breadcrumbs or gluten-free varieties
- 1 large egg or flax egg (for vegan option)
- 30 milliliters (2 tablespoons) soy sauce or Tamari (for gluten-free)
- 5 milliliters (1 teaspoon) garlic powder or 1 clove fresh minced garlic
- 5 milliliters (1 teaspoon) onion powder
- 5 milliliters (1 teaspoon) ground cumin
- 5 milliliters (1 teaspoon) smoked paprika or regular paprika
- Salt and freshly ground black pepper, to taste
- 30 milliliters (2 tablespoons) olive oil or cooking spray, for frying
Instructions
- Begin by preparing your vegetables. Grate the zucchini and carrot using a box grater. This fine shred helps them incorporate smoothly into the patty mixture. Place the grated zucchini in a clean kitchen towel and firmly squeeze out as much excess moisture as possible; this is crucial for preventing soggy patties.
- In a large mixing bowl, combine the thoroughly cooked quinoa, the prepped and moisture-squeezed zucchini, the grated carrot, and the lightly mashed canned chickpeas. Ensure the chickpeas are mashed just enough to bind slightly, leaving some texture for a pleasing bite.
- Add the finely chopped bell pepper and the finely chopped green onions to the bowl. Stir all the base ingredients until they are uniformly combined, ensuring an even distribution of flavors and textures throughout the patties.
- Into the same bowl, add the breadcrumbs, the large egg (or flax egg if using), and the soy sauce or Tamari. Next, incorporate the garlic powder, onion powder, ground cumin, and smoked paprika. Season generously with salt and freshly ground black pepper to taste. Mix everything thoroughly until the mixture is cohesive and holds together when pressed.
- Gently shape the mixture into 2-3 inch (approximately 5-7.5 cm) patties. If the mixture feels a bit sticky, slightly dampen your hands with water; this will prevent sticking and help create smooth, well-formed patties.
- Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, carefully place the patties into the hot skillet, ensuring not to overcrowd the pan. Cook the patties for approximately 4-5 minutes on each side, or until they achieve a beautiful golden brown crust and are cooked through.
- Once cooked, transfer the golden-brown patties to a plate lined with paper towels. This crucial step allows any excess oil to be absorbed, ensuring your patties remain deliciously crunchy and not greasy. Serve immediately with your favorite dipping sauce or alongside a fresh salad.
Tools You’ll Need
- Large mixing bowl
- Box grater
- Clean kitchen towel
- Large skillet or frying pan
- Spatula
- Measuring cups and spoons
- Paper towels
Essential Success Tips
- Ensure to thoroughly squeeze out all excess moisture from the grated zucchini. This is the most critical step to prevent soggy patties and ensure they crisp up beautifully.
- Do not overmix the patty mixture once the breadcrumbs and egg are added, as this can lead to a tougher texture. Mix just until combined.
- When shaping patties, make them uniform in thickness so they cook evenly. A slightly damp hand will prevent the mixture from sticking.
- Do not overcrowd the skillet during cooking. Cook in batches if necessary to allow proper browning and to maintain the oil's temperature, which is key for a crispy crust.
- Adjust the spices to your preference; a little extra smoked paprika or a pinch of cayenne pepper can add a wonderful depth or kick.
Professional Cooking Secrets
- For an extra layer of flavor and crunch, toast your breadcrumbs lightly in a dry pan before adding them to the mixture. This deepens their nutty notes.
- Instead of just mashing, briefly pulse about half of the chickpeas in a food processor to create a smoother, more cohesive binding element while keeping the remaining chickpeas whole for texture.
- To achieve a restaurant-quality sear, ensure your skillet is adequately preheated and the oil is shimmering but not smoking before adding the patties. A higher initial heat sets the crust, which you can then lower slightly to cook through.
Notes
- Storage: Leftover patties can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or oven for best results to retain crispness.
- Freezing: Uncooked patties can be frozen on a baking sheet until solid, then transferred to a freezer-safe bag for up to 2 months. Cook from frozen, adding a few extra minutes to the cooking time.
- Variations: Feel free to swap vegetables! Finely chopped mushrooms, spinach (squeezed dry), or corn kernels can be excellent additions. For a spicy kick, add a pinch of chili flakes to the mixture.
Frequently Asked Questions
Can I make these patties gluten-free?
Absolutely! Simply use certified gluten-free breadcrumbs and ensure your soy sauce is a gluten-free Tamari. The rest of the ingredients are naturally gluten-free.
What can I serve with these quinoa patties?
These patties are incredibly versatile. They are delicious served with a dollop of yogurt-dill sauce, a side of fresh green salad, a tangy coleslaw, or even as a vegetarian burger in a bun with your favorite toppings.
Why did my patties fall apart?
Patties often fall apart if the mixture is too wet or if there isn't enough binder. Ensure you've squeezed all excess moisture from the zucchini and that you've used enough breadcrumbs and egg. Chilling the mixture for 30 minutes before shaping can also help them hold together better.
Nutrition Facts (Per Serving)
Calories: Approximately 280-320 per patty (depending on size and oil absorbed), Protein: 12g, Fat: 15g, Carbs: 30g, Fiber: 7g (estimated based on ingredients and serving size)
Allergy Information
Contains egg (if not using flax egg), soy (from soy sauce/Tamari), and gluten (if using conventional breadcrumbs). For a gluten-free version, use gluten-free breadcrumbs and Tamari. For a vegan version, use a flax egg and ensure breadcrumbs are vegan.
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