Name: Crunchy Quinoa Veggie Patties
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Vegetarian
Ingredients: 2 cups cooked quinoa; 1/2 cup shredded carrots; 1/2 cup grated zucchini (squeezed dry); 2 green onions, chopped; 2 garlic cloves, minced; 2 eggs or 2 flax eggs (for vegan); 1/2 cup breadcrumbs (gluten-free if needed); Salt and pepper to taste; Olive oil for pan-frying

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These Crunchy Quinoa Veggie Patties are one of my favorite ways to enjoy a plant-based meal that’s both hearty and satisfying. I mix cooked quinoa with shredded veggies, herbs, and simple seasonings, then pan-fry until golden and crisp on the outside. They’re perfect as a main dish, burger patty, or even a snack.

Why You’ll Love This Recipe

I love how these patties are crispy on the outside and soft and flavorful on the inside. They’re packed with protein and fiber from the quinoa and vegetables, and they’re easy to make with whatever I have in the fridge. They’re also great for meal prep and taste just as good reheated. Plus, they’re naturally gluten-free and can be made vegan.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cooked quinoa
shredded carrots
grated zucchini (squeezed dry)
chopped green onions
garlic (minced)
eggs (or flax eggs for vegan)
breadcrumbs (gluten-free if needed)
salt and pepper
olive oil for cooking

Directions

In a large bowl, I mix together the quinoa, carrots, zucchini, green onions, garlic, eggs, breadcrumbs, salt, and pepper until well combined.
I form the mixture into small patties using my hands.
I heat a bit of olive oil in a skillet over medium heat.
I cook the patties in batches for about 3-4 minutes per side, until golden brown and firm.
I remove them from the skillet and place them on a paper towel-lined plate to drain any excess oil.
I serve warm, with a dip or in a bun if I’m making veggie burgers.

Servings and timing

This recipe makes about 6-8 patties.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Sometimes I add corn kernels or chopped spinach for extra color and nutrition. I’ve also mixed in spices like cumin or smoked paprika for added flavor. For a cheesy twist, I stir in some grated Parmesan or nutritional yeast. They’re also great served with avocado, hummus, or a creamy yogurt sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm them in a skillet or in the oven to bring back the crispiness. They also freeze well—just thaw and reheat when ready.

FAQs

Can I bake these instead of frying?

Yes, I bake them at 400°F (200°C) for about 20-25 minutes, flipping halfway through for even crispiness.

How do I make them stick together?

Squeezing the zucchini dry and using enough binder like egg or flax egg helps hold them together.

Are these gluten-free?

Yes, if I use gluten-free breadcrumbs, they’re completely gluten-free.

Can I use leftover quinoa?

Absolutely. Leftover, cooled quinoa works perfectly in this recipe.

What dip goes well with these?

I like serving them with tzatziki, hummus, or a spicy yogurt sauce.

Conclusion

Crunchy Quinoa Veggie Patties are a flavorful, protein-packed way I enjoy a meatless meal without sacrificing texture or taste. They’re easy to make, super versatile, and always a hit whether I serve them on their own, in a wrap, or as a veggie burger. They’re a go-to in my kitchen for good reason.