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Crunchy Quinoa Veggie Patties

Crunchy Quinoa Veggie Patties

Crunchy Quinoa Veggie Patties are a wonderfully versatile and wholesome meal solution, perfect for a quick weeknight dinner or a satisfying lunch. Pack in flavor and nutrition without compromising on taste or texture.
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Prep Time 30 minutes
Cook Time 8 minutes
Total Time (including cooking) 30 minutes
Total Time 30 minutes
Servings: 4 patties
Course: Dinner, Lunch, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cooked quinoa preferably cooled
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup finely chopped yellow onion
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup breadcrumbs Panko breadcrumbs for extra crunch
  • 1/4 cup grated cheddar cheese optional, for added flavor and binding
  • 1 large egg lightly beaten
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • salt to taste
  • 2 tablespoons olive oil for frying

Equipment

  • Medium Mixing Bowl
  • Small Bowl
  • Large skillet or frying pan
  • Plate lined with paper towels
  • Airtight container (for storage)
  • Baking sheet (for oven/freezing)

Method
 

  1. In a medium mixing bowl, combine the cooked and cooled quinoa with the finely chopped red bell pepper, yellow onion, celery, and fresh parsley. Ensure the vegetables are chopped very finely so they incorporate well into the patties.
    1 cup cooked quinoa, 1/2 cup finely chopped red bell pepper, 1/2 cup finely chopped yellow onion, 1/4 cup finely chopped celery, 1/4 cup finely chopped fresh parsley
  2. To the quinoa and vegetable mixture, add the breadcrumbs (using Panko will result in a crispier patty). If using, stir in the grated cheddar cheese.
    1/4 cup breadcrumbs, 1/4 cup grated cheddar cheese
  3. In a separate small bowl, whisk together the lightly beaten egg and Dijon mustard. Pour this mixture over the quinoa and vegetable blend. Add the garlic powder, smoked paprika, black pepper, and season with salt to your taste.
    1 large egg, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper, salt
  4. Gently but thoroughly mix all the ingredients together until everything is well combined. You want to ensure the egg and mustard are evenly distributed, and the spices are dispersed throughout the mixture. The mixture should hold together when pressed.
  5. Take about 1/4 cup of the mixture and shape it into a patty, about 1/2 inch thick. Repeat this process until all the mixture is used, yielding approximately 4-6 patties. If the mixture feels a bit too wet, you can add another tablespoon of breadcrumbs.
    1/4 cup breadcrumbs
  6. Heat the olive oil in a large skillet or frying pan over medium heat. Once the oil is shimmering, carefully place the veggie patties into the hot skillet, making sure not to overcrowd the pan (cook in batches if necessary).
    2 tablespoons olive oil
  7. Cook the patties for approximately 4-5 minutes per side, or until they are golden brown and crispy. The goal is to develop a beautiful brown crust while ensuring the inside is heated through.
  8. Once cooked, carefully remove the Crunchy Quinoa Veggie Patties from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Serve immediately.

Notes

For extra crispiness, use Panko breadcrumbs. If the mixture is too wet, add more breadcrumbs. Store leftovers in an airtight container for up to 3-4 days.