Ingredients
- 1 cup Cooked Quinoa (or bulgur for a twist)
- 1 cup Grated Zucchini (squeeze out excess water)
- 1 cup Grated Carrot (or sweet potato as a swap)
- 1 can Canned Chickpeas (lightly mashed)
- 1 cup Bell Pepper (any color)
- 2 pieces Green Onions (finely chopped)
- 1 cup Breadcrumbs (or gluten-free varieties)
- 1 large Egg (or flax egg)
- 2 tbsp Soy Sauce (or Tamari)
- 1 tsp Garlic Powder (or fresh minced garlic)
- 1 tsp Onion Powder
- 1 tsp Ground Cumin
- 1 tsp Smoked Paprika (or regular paprika)
- to taste Salt and Pepper
- 2 tbsp Olive Oil (or cooking spray)
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Instructions
- Prep the quinoa and veggies: Cook quinoa according to package directions and let it cool. Grate zucchini and carrots, then squeeze the zucchini in a clean towel or cheesecloth to remove extra water.
- Mash the chickpeas: Drain the chickpeas and smash them lightly with a fork or potato masher.
- Chop and mix: Finely chop the bell pepper and green onions. Add them to the mixing bowl with quinoa, grated carrot, and squeezed zucchini.
- Add the dry and wet seasonings: Sprinkle in garlic powder, onion powder, cumin, smoked paprika, salt and pepper. Pour in soy sauce and crack the egg into the bowl. Stir until combined.
- Bind with breadcrumbs: Add breadcrumbs little by little until the mixture holds together.
- Shape the patties: Form into patties about the size of your palm, pressing them firmly.
- Heat the skillet: Add olive oil to a nonstick skillet over medium heat.
- Cook until golden: Fry the patties for about 4 minutes per side until golden and crisp.
- Rest and serve: Let the patties rest for a minute before serving.
Notes
- Ensure to squeeze out excess water from zucchini to avoid soggy patties. Scale the size of patties for even cooking.