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Crunchy Quinoa Veggie Patties

Golden, crispy, and packed with protein, these Quinoa Veggie Patties are the perfect healthy meal. Loaded with cheddar, zucchini, and carrots.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 patties
Course: Appetizer, Dinner, Lunch
Cuisine: American, Vegetarian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Patties
  • 1 cup quinoa uncooked
  • 2 cups water or vegetable broth
  • 3 eggs large, beaten
  • 1 cup sharp cheddar cheese shredded
  • 1 cup panko breadcrumbs
  • 1 cup zucchini grated and squeezed dry
  • 1 cup carrots finely grated
  • 0.5 cup green onions chopped
  • 2 cloves garlic minced
  • 0.25 cup fresh parsley chopped
  • 0.5 tsp cumin
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 3 tbsp olive oil for frying
Dipping Sauce
  • 0.5 cup Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill chopped

Equipment

  • Large skillet
  • Mixing bowls
  • Saucepan
  • Cheese Grater

Method
 

  1. Rinse quinoa. Combine with water/broth in a saucepan. Bring to boil, cover, reduce heat and simmer 15 mins. Let cool completely.
  2. Grate zucchini and squeeze firmly in a towel to remove excess moisture.
  3. In a large bowl, mix cooled quinoa, eggs, cheese, zucchini, carrots, onions, garlic, and spices.
  4. Stir in breadcrumbs until mixture holds together. Let sit for 5 minutes.
  5. Form mixture into 12 patties, packing them firmly.
  6. Heat oil in a large skillet over medium heat.
  7. Fry patties for 4-5 minutes per side until golden brown and crispy.
  8. Drain on paper towels. Mix sauce ingredients and serve alongside patties.

Notes

Ensure quinoa is completely cool before mixing to avoid cooking the eggs prematurely.