I love making Delicious Crunchy Quinoa Veggie Patties because they are so satisfying and packed with flavor. These patties are perfect for any meal of the day, and they make a great addition to lunchboxes or a light dinner. Plus, they’re a fantastic way to sneak in some veggies for both kids and adults.
I remember the smell of my mom Eva’s cooking wafting through our home as she worked on veggie burgers similar to these. She always had the perfect spices and never skimped on the vegetables. That love for cooking and creating comfort food just stuck with me.
Your Ingredients List
- 1 cup Cooked Quinoa (or bulgur for a twist)
- 1 cup Grated Zucchini (squeeze out excess water)
- 1 cup Grated Carrot (or sweet potato as a swap)
- 1 can Canned Chickpeas (lightly mashed)
- 1 cup Bell Pepper (any color)
- 2 pieces Green Onions (finely chopped)
- 1 cup Breadcrumbs (or gluten-free varieties)
- 1 large Egg (or flax egg)
- 2 tbsp Soy Sauce (or Tamari)
- 1 tsp Garlic Powder (or fresh minced garlic)
- 1 tsp Onion Powder
- 1 tsp Ground Cumin
- 1 tsp Smoked Paprika (or regular paprika)
- to taste Salt and Pepper
- 2 tbsp Olive Oil (or cooking spray)
My Go-To Equipment
I usually grab a large mixing bowl, a spatula, and a baking sheet for this recipe. You may also want some parchment paper for easy cleanup. If you use a food processor, it can help chop your veggies quickly.
The Simple Steps to Follow
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the cooked quinoa, grated zucchini, grated carrot, and mashed chickpeas.
- Add the chopped bell pepper, green onions, breadcrumbs, egg (or flax egg), and soy sauce.
- Sprinkle in the garlic powder, onion powder, ground cumin, smoked paprika, and salt and pepper to taste.
- Mix everything together until well combined.
- Form the mixture into patties, about 1/2 inch thick.
- Line a baking sheet with parchment paper and place the patties on it.
- Brush or spray the tops with olive oil.
- Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.
Healthy Twists on a Classic
Try adding some finely chopped spinach or kale for extra nutrients. You can swap the chickpeas for black beans for a different flavor profile. For those who are gluten-sensitive, using oats instead of breadcrumbs is a great alternative!
Serving Suggestions From My Table
I love to serve these patties with a side of avocado or a fresh salad. They also pair well with a yogurt sauce or homemade tahini dip. My sister Jennifer often suggests putting them in a whole wheat pita with lettuce, tomatoes, and a drizzle of tahini.
Getting It Just Right
To ensure your patties hold together well, make sure to squeeze out as much moisture as possible from the zucchini. This will help maintain their shape during baking. If they feel too wet, simply add a bit more breadcrumbs until the mixture firms up.
How to Store Leftovers
These patties store wonderfully in the fridge for up to five days. Simply place them in an airtight container. You can also freeze them for up to three months. Just make sure to separate them with parchment paper so they do not stick together.
Enjoy Every Moment
Creating Delicious Crunchy Quinoa Veggie Patties is not just about food; it’s about making connections. Gather your family or friends to share these tasty treats, swap stories around the table, and enjoy the delicious moments together.
A Few Common Questions
Can I use different grains for these veggie patties?
Yes! You can use bulgur, brown rice, or even lentils as a base for the patties. Just make sure they are cooked and ready to be mixed with the other ingredients.
How can I make these patties spicier?
If you enjoy some heat, you can add red pepper flakes, cayenne pepper, or even a dash of hot sauce to the mixture. Adjust to your taste for the perfect kick!
Can I make these patties ahead of time?
Absolutely! You can prepare the mixture in advance and store it in the fridge. Form the patties just before baking for fresh, hot veggie patties that capture all the flavors.
Print
Delicious Crunchy Quinoa Veggie Patties
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Satisfying and packed with flavor, these quinoa veggie patties make a great addition to any meal and are perfect for sneaking in veggies.
Ingredients
- 1 cup Cooked Quinoa
- 1 cup Grated Zucchini (squeeze out excess water)
- 1 cup Grated Carrot (or sweet potato)
- 1 can Canned Chickpeas (lightly mashed)
- 1 cup Bell Pepper (any color)
- 2 Green Onions (finely chopped)
- 1 cup Breadcrumbs (or gluten-free varieties)
- 1 large Egg (or flax egg)
- 2 tbsp Soy Sauce (or Tamari)
- 1 tsp Garlic Powder (or fresh minced garlic)
- 1 tsp Onion Powder
- 1 tsp Ground Cumin
- 1 tsp Smoked Paprika (or regular paprika)
- Salt and Pepper to taste
- 2 tbsp Olive Oil (or cooking spray)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the cooked quinoa, grated zucchini, grated carrot, and mashed chickpeas.
- Add the chopped bell pepper, green onions, breadcrumbs, egg (or flax egg), and soy sauce.
- Sprinkle in the garlic powder, onion powder, ground cumin, smoked paprika, and salt and pepper to taste.
- Mix everything together until well combined.
- Form the mixture into patties, about 1/2 inch thick.
- Line a baking sheet with parchment paper and place the patties on it.
- Brush or spray the tops with olive oil.
- Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.
Notes
To ensure patties hold together, squeeze out as much moisture as possible from the zucchini. You can refrigerate the mixture and form patties before baking for fresh patties.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 patty
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 30mg
Keywords: quinoa patties, veggie burgers, healthy snacks, vegetarian recipes, comfort food