Crunchy Quinoa Veggie Patties

Short, Catchy Intro

So you want something crunchy, veggie packed, and not boring to eat, but you also want to avoid turning your kitchen into a science lab. I feel you. These Crunchy Quinoa Veggie Patties are the kind of food that looks fancy but really just needs a bit of elbow grease and a wink of patience. They get golden and crunchy on the outside and soft and flavorful inside. Also they let you feel virtuous while eating crunchy things. Win win.

If you are curious about variations or want another take on this vibe check out this comfort version for more inspo. Trust me you will want options.

Why This Recipe is Awesome

Because it turns leftovers and random veggies into something worth posting about. These patties are:

• Crispy on the outside and tender inside which is basically my favorite contradiction.
• Versatile enough to be a burger, a salad topper, a party snack, or a very convincing dinner main.
• Pretty darn forgiving so even if you forget a step or two they still come out tasty. It is almost idiot proof and yes I definitely tested that theory.

You can swap quinoa for bulgur or use a flax egg if you are channeling your inner plant chef. If you like structure but not too much fuss you will love how this recipe comes together. For an alternate angle that leans into the crunchy factor check a slightly different riff on these patties.

Ingredients You’ll Need

• 1 cup Cooked Quinoa or bulgur if you want a twist
• 1 cup Grated Zucchini squeeze out excess water
• 1 cup Grated Carrot swap for sweet potato if you feel wild
• 1 can Canned Chickpeas lightly mashed
• 1 cup Bell Pepper any color bright and cheerful
• 2 pieces Green Onions finely chopped
• 1 cup Breadcrumbs or gluten free variety
• 1 large Egg or flax egg for binding
• 2 tbsp Soy Sauce or Tamari for a gluten free option
• 1 tsp Garlic Powder or fresh minced garlic if you are into drama
• 1 tsp Onion Powder
• 1 tsp Ground Cumin warm and cozy
• 1 tsp Smoked Paprika or regular paprika if you do not have smoke vibes
• Salt and Pepper to taste be gentle then adjust
• 2 tbsp Olive Oil or cooking spray for frying or baking

Step-by-Step Instructions

1. Cook quinoa according to package directions and let it cool a bit. Cold quinoa is friendlier when mixing stuff in.
2. Grate zucchini and carrot. Squeeze zucchini to remove excess water. The more water you get out the less mushy the patties will be.
3. Mash the chickpeas with a fork leaving some chunks for texture. You want personality not paste.
4. Toss together grated carrot squeezed zucchini chopped bell pepper and green onions in a big bowl. Add soy sauce garlic powder onion powder cumin smoked paprika salt and pepper then stir to coat everything.
5. Fold in the cooked quinoa and mashed chickpeas until evenly distributed. Make sure the mix looks cohesive.
6. Crack in the egg or add a flax egg. Sprinkle in the breadcrumbs and combine until the mixture holds together. If it feels too wet add a little more breadcrumbs if too dry add a splash of water or another egg.
7. Scoop about one third cup of the mixture and form into patties about three inches wide. Press gently so they stick but do not compact them like they owe you money.
8. Heat olive oil in a skillet over medium heat. Fry patties for about three to four minutes per side until golden and crispy. Alternatively bake at 400 degrees for fifteen to eighteen minutes flipping halfway through for even browning.
9. Transfer to a paper towel lined plate to drain. Let them rest briefly before serving so they firm up and do not fall apart when you hug them with toppings.

Common Mistakes to Avoid

• Thinking you do not need to squeeze the zucchini. That extra water will turn crisp ambitions into soggy reality. Not fun.
• Overmixing the batter like you are kneading bread. That makes things dense and sad.
• Skipping the resting step after frying. The patties firm up while they cool and will hold together better.
• Using too little binder and then wondering why your patties disintegrate mid flip. Add breadcrumbs or another egg if needed.
• Crowding the pan. Trying to fry everything at once will steam them and kill the crispiness. One batch at a time people.

Alternatives & Substitutions

• No quinoa available What about bulgur or cooked rice They both work fine. Bulgur gives a nuttier chew while rice makes things softer.
• Want plant only Use a flax egg instead of the regular egg and maybe add an extra tablespoon of breadcrumbs for security.
• Gluten free Swap in gluten free breadcrumbs or crushed gluten free crackers. Texture stays crunchy if you choose sturdy crumbs.
• Extra protein Toss in a handful of cooked lentils or swap chickpeas for black beans for a different flavor profile.
• Different spice profile Try curry powder or chili powder instead of cumin and paprika for a totally different vibe.

If you want a quick side that pairs perfectly with these patties try a light stir fry which is a nice contrast. I like to pair them with something with snap and a little sauce so nothing too heavy. If you need a fast partner recipe check this twenty minute veggie tofu stir fry.

FAQ

Q What if my patties fall apart Why do they disintegrate
A Did you squeeze the zucchini and use enough binder If the mix is too loose add more breadcrumbs or another egg then chill the mixture for ten minutes to help it firm up

Q Can I make these ahead of time and freeze them
A Absolutely Freeze them on a tray then transfer to a bag once solid Reheat in the oven until hot and crisp again

Q Can I bake them instead of frying Will they still get crispy
A Yes bake at 400 degrees flipping once halfway through Brush or spray them lightly with oil for crispness and they will brown nicely

Q How long do they keep in the fridge
A Store in an airtight container up to four days but honestly they are best within two days for peak crunch and freshness

Q Can I use canned quinoa or pre cooked stuff from the store
A Pre cooked is fine Just make sure it is not super wet Pat it dry slightly before mixing

Q What is the best way to serve these besides a bun
A Try them over a salad with a dollop of yogurt or tahini sauce or serve alongside roasted veggies for a lovely plate

Final Thoughts

You made it to the end which means you are basically ready to conquer breadcrumb world. These patties are a little bit of everything crunchy comforting nutritious and surprisingly fun to make. Toss different spices or veggies in and call it a remix. IMO the best part is how little drama this recipe asks of you while giving back loads of yum.

Now go impress someone or just impress yourself with these crunchy little victories. You have earned it and you deserve a tasty meal that took less effort than a full apology email.

Conclusion

If you want another take on crunchy quinoa patties with a slightly different technique check out this helpful guide for inspiration Crispy Quinoa Patties – Sally’s Baking.

Crunchy Quinoa Veggie Patties

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Deliciously crispy on the outside and soft on the inside, these Crunchy Quinoa Veggie Patties are a perfect way to transform leftovers into a satisfying meal.

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Ingredients

Scale 1x2x3x

• 1 cup Cooked Quinoa (or bulgur)
• 1 cup Grated Zucchini (squeeze out excess water)
• 1 cup Grated Carrot (or sweet potato)
• 1 can Canned Chickpeas (lightly mashed)
• 1 cup Bell Pepper (any color)
• 2 pieces Green Onions (finely chopped)
• 1 cup Breadcrumbs (or gluten-free variety)
• 1 large Egg (or flax egg for binding)
• 2 tbsp Soy Sauce (or Tamari for gluten-free)
• 1 tsp Garlic Powder (or fresh minced garlic)
• 1 tsp Onion Powder
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• Salt and Pepper to taste
• 2 tbsp Olive Oil (or cooking spray for frying or baking)

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Instructions

1. Cook quinoa according to package directions and let it cool.
2. Grate zucchini and carrot, squeezing excess water from the zucchini.
3. Mash the chickpeas with a fork, leaving some chunks for texture.
4. Toss together grated carrot, squeezed zucchini, chopped bell pepper, and green onions in a big bowl. Add soy sauce, garlic powder, onion powder, cumin, smoked paprika, salt, and pepper, and stir to coat.
5. Fold in the cooked quinoa and mashed chickpeas until evenly distributed.
6. Add the egg or flax egg and breadcrumbs, combining until the mixture holds together.
7. Scoop about one third cup of the mixture and form into patties.
8. Heat olive oil in a skillet over medium heat. Fry patties for 3-4 minutes per side until golden and crispy, or bake at 400°F for 15-18 minutes flipping halfway through.
9. Transfer to a paper towel-lined plate to drain, letting them rest before serving.

Notes

Ensure to squeeze the zucchini to prevent sogginess. Adjust the binders based on moisture level.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Frying or Baking
• Cuisine: Vegetarian

Nutrition

• Serving Size: 1 patty
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 7g
• Protein: 15g
• Cholesterol: 30mg

Keywords: quinoa, veggie patties, gluten-free, vegetarian, healthy recipes