Crispy Quinoa Veggie Patties
Looking for a healthy patty recipe? Here's a simple one for quinoa veggie patties that will totally satisfy your cravings for a healthy and filling snack.
Equipment
- Food processor
- 10-inch non-stick skillet or wok
- Large mixing bowl
- Baking sheet (for cooling quinoa)
- Fork (for mashing)
- Spatula (for flipping patties)
Ingredients
- 2 teaspoons extra virgin olive oil 10ml, for sautéing
- 2 tablespoons extra virgin olive oil for frying patties
- ¼ cup celery finely chopped, 30g
- ¼ cup carrot finely chopped, 30g
- ¼ cup red bell pepper finely chopped, 40g
- ¼ cup fresh flat-leaf parsley leaves 15g
- ¼ cup fresh spinach loosely packed, 8g
- ½ teaspoon dried thyme leaf
- ½ teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon paprika
- 1 ¾ cups cooked quinoa 280g, about ¾ cup / 130g dry
- 1 cup cooked chickpeas 165g, or one 15 oz / 425g can, drained and rinsed
- ¼ cup wheat flour 30g, see notes for gluten-free alternatives
- 1 teaspoon low-sodium soy sauce or tamari for gluten-free
- 2 tablespoons tahini 30g
- ½ teaspoon salt
- ½ teaspoon ground black pepper to taste, optional
Instructions
- Finely chop the celery, spinach, carrot, and red bell pepper, place in a bowl and set aside.¼ cup celery, ¼ cup carrot, ¼ cup red bell pepper, ¼ cup fresh spinach
- Finely chop parsley in advance and add it to the thyme leaf measurement, set aside.¼ cup fresh flat-leaf parsley leaves, ½ teaspoon dried thyme leaf
- Measure and combine the cumin, coriander, and paprika in a small bowl and set aside. Reserve ½ cup of the cooked quinoa and ½ cup of the cooked chickpeas in a large mixing bowl — these will be mashed by hand later.½ teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon paprika, 1 ¾ cups cooked quinoa, 1 cup cooked chickpeas
- Heat oil in a wok or frying pan over medium heat.2 teaspoons extra virgin olive oil
- Sauté the vegetables for approximately 5 minutes. Add your mixture of cumin, coriander, paprika and stir for an additional 1 minute.¼ cup celery, ¼ cup carrot, ¼ cup red bell pepper, ¼ cup fresh spinach, ½ teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon paprika
- Remove the sautéed vegetables from heat and set aside. In the large bowl containing the reserved ½ cup quinoa and ½ cup chickpeas, mash the contents thoroughly with a fork until mostly broken down but still slightly textured.1 ¾ cups cooked quinoa, 1 cup cooked chickpeas
- Add the veggies, parsley, thyme leaf, quinoa, and chickpeas you haven't mashed yet, and the flour to a food processor. Process just until the mixture clumps together. Don't over-mix.¼ cup celery, ¼ cup carrot, ¼ cup red bell pepper, ¼ cup fresh flat-leaf parsley leaves, ¼ cup fresh spinach, ½ teaspoon dried thyme leaf, 1 ¾ cups cooked quinoa, 1 cup cooked chickpeas, ¼ cup wheat flour
- Combine the food processor mixture, tahini, soy sauce, and salt and pepper (if using) with the mashed quinoa and chickpeas. Mix until evenly combined. If the mixture is too dry to hold together when pressed, add water 1 teaspoon at a time until it clumps. Chill the mixture in the refrigerator for 1 to 1½ hours before forming patties — this step is essential for structure.2 tablespoons tahini, 1 teaspoon low-sodium soy sauce, ½ teaspoon salt, ½ teaspoon ground black pepper
- Divide burger mix into 6 equal balls and flatten into 3 to 4-inch patties.
- Heat a thin layer of extra virgin olive oil in a non-stick skillet over medium heat. Fry the patties for 4-5 minutes on the first side until a golden-brown crust forms, then carefully flip and cook for another 4-5 minutes on the second side until browned and firm throughout. Reduce heat to medium-low if the crust is browning too quickly.2 tablespoons extra virgin olive oil
Notes
Storage: Refrigerate cooked patties in an airtight container for up to 4 days. Reheat in a dry skillet over medium heat for 3-4 minutes per side to restore the crust.
Freezer-friendly: Freeze cooked and fully cooled patties between parchment paper in a freezer bag for up to 3 months. Reheat from frozen in a skillet for about 5 minutes per side.
Make-ahead: Form uncooked patties and refrigerate for up to 24 hours before cooking — a longer chill actually improves their structure.
Substitution: Replace wheat flour with oat flour or chickpea flour for a gluten-free version. Use tamari instead of soy sauce if avoiding gluten.
Pro tip: Spread cooked quinoa on a sheet pan for 10 minutes before mixing to remove excess moisture — this is the single biggest factor in patties that hold together versus ones that crumble.
Nutrition
Serving: 1servingCalories: 220kcalCarbohydrates: 26gProtein: 7gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 242mgPotassium: 280mgFiber: 5gSugar: 2gVitamin A: 1534IUVitamin C: 13mgCalcium: 46mgIron: 3mg
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