Crispy Quinoa Patties

These simple crispy quinoa patties are so versatile and a great meatless option that even meat eaters will love! Make them at the beginning of the week to enjoy for lunches or dinner!

This may come as a surprise but there are days that I'm at a complete loss for meal ideas. A few weeks ago was one of those- I was starving looking through the kitchen and pantry for what I had on hand. When I realized that I had leftover quinoa that needed to be used, I got creative.

These crispy quinoa patties are downright DELICIOUS. I had zero intentions of sharing these but considering I've made them at least a dozen times in the last month, I knew I had to share them with you.

These Crispy Quinoa Patties Are:

• Incredibly flavorful
• Excellent paired with veggies, salads, and more
• Adaptable based on what veggies you have/like
• Perfect to make-ahead for the week

Overview: How to Make Crispy Quinoa Patties

There's nothing complicated about the recipe, but let me walk through the steps.

• Place the shredded zucchini in a bowl lined with a double-layer of paper towels. This allows the moisture from the zucchini to get soaked up- moisture is not your friend in this recipe.
• Combine all the ingredients into a large bowl. Stir together until combined well. Then, toss in the zucchini. You'll allow the mixture to sit for a few minutes for the breadcrumbs to absorb some of the moisture.
• Scoop ⅓-1/2 cup of the mixture and form the mixture into patties. Cook the patties until deeply brown on both side- be careful when flipping the patties over.

More Dinner Recipes To Try

• Slow Cooker Verde Chicken Chili
• Lemon Rosemary Chicken and Potatoes
• Creamy Beef Pasta
• Salsa Verde Chicken Enchiladas
• Slow Cooker Turkey Meatballs

Crispy Quinoa Patties

Author: Christina

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Yield: 10 patties

5 from 1 vote

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Description

These simple crispy quinoa patties are so versatile and a great meatless option that even meat eaters will love! Make them at the beginning of the week to enjoy for lunches or dinner!

Ingredients

 

• ▢ ⅔ cup shredded zucchini
• ▢ 3 cups cooked quinoa
• ▢ ⅓ cup grated sweet onion
• ▢ 3 teaspoons minced garlic, about 3 cloves
• ▢ 1 ¼ cups Panko breadcrumbs
• ▢ 5 large eggs, beaten
• ▢ 3 Tablespoons chopped parsley
• ▢ 1 ½ teaspoons salt
• ▢ 1 teaspoon freshly ground black pepper
• ▢ 2 Tablespoons olive oil

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Instructions

• Place the shredded zucchini in a bowl lined with a double-layer of paper towels. Set aside.
• Combine the quinoa, onion, garlic, breadcrumbs, eggs, parsley, salt, and pepper in a large bowl. Stir together using a rubber spatula or wooden spoon until combined. Then, stir in the shredded zucchini. Allow the mixture to sit for a few minutes for the breadcrumbs absorb some of the moisture.Scoop ⅓-1/2 cup of the mixture and form the mixture into patties. Cook the patties until deeply brown on both side- be careful when flipping the patties over.
• Scoop ⅓-1/2 cup of the mixture and form the mixture into patties. Heat the olive oil in a large skillet over medium-low heat, add 4 patties at a time. Allow the patties to cook for 7-8 minutes until the bottom is deeply browned. Carefully flip the patties over and cook for an additional 5 minutes, or until browned. Remove from the skillet and allow to on a plate while you cook the remaining patties. Add more oil to the skillet if needed between each batch.
• Serve plain, in a pita, on a salad, as a burger etc. There are so many ways to enjoy these!

Notes

1. Make Ahead & Freezing Instructions: The uncooked quinoa mixture can be made ahead of time and stored in the refrigerator for up to 3 days. Likewise, pre-shaped uncooked patties can be stored in the refrigerator for up to 3 days. Cooked patties stay fresh in the refrigerator for up to 1 week. Freeze cooked patties individually then in a large zip-topped bag for up to 3 months.
2. Breadcrumbs: Regular breadcrumbs can be used in place of Panko.

Nutrition

Calories: 162kcal | Carbohydrates: 19g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 445mg | Potassium: 186mg | Fiber: 2g | Sugar: 2g | Vitamin A: 257IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 2mg

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