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 1/3-1/2 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
- 2/3 cup shredded zucchini
- 3 cups cooked quinoa
- 1/3 cup grated sweet onion
- 3 teaspoons minced garlic, about 3 cloves
- 1 and 1/4 cups Panko breadcrumbs
- 5 large eggs, beaten
- 3 Tablespoons chopped parsley
- 1 and 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 Tablespoons olive oil
- 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 1/3-1/2 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 1/3-1/2 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!
- 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.
- Breadcrumbs: Regular breadcrumbs can be used in place of Panko.