Crunchy quinoa and bright veggies come together in these golden patties. They have a nutty bite from quinoa, a sweet carrot note, and a fresh spinach fold. The outside crisps up in the pan while the inside stays tender. They smell warm and toasty and taste savory with a hint of cumin. These patties make a quick lunch, a kid-friendly dinner, or a tasty snack.
If you like quick, savory veggie bites like these, check out a hearty option like this beef and veggie scramble for another easy weeknight idea.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 (about 8 small patties; 2 patties per serving)
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 225 kcal
- Protein: 5 g
- Carbohydrates: 32 g
- Fat: 9 g
- Fiber: 3 g
- Sugar: 2 g
- Sodium: 390 mg
Why Make This Crunchy Quinoa Veggie Patties
These patties are fast, healthy, and full of texture. The quinoa gives a nutty chew, breadcrumbs and a quick pan-fry give a crunchy edge, and the carrots and spinach add color, sweetness, and earthiness. They are vegetarian, easy to adapt, and hold well for lunches. Make them to use up leftover quinoa or to add a filling, plant-forward option to your week.
How to Make Crunchy Quinoa Veggie Patties
This recipe is a simple mix-and-fry method. You can form patties quickly and fry them until the outside is golden and crisp. Use a little flour if the mix is wet. Work gently when forming patties so they stay tender inside.
Ingredients:
- 1 cup cooked quinoa
- 1 cup grated carrots
- 1 cup chopped spinach
- 1/2 cup breadcrumbs
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup flour (optional)
- Oil for frying
Directions:
Step 1: Preparation
In a large bowl, combine cooked quinoa, grated carrots, chopped spinach, breadcrumbs, onion, garlic, cumin, salt, and black pepper. Mix until well combined. Smell the garlic and cumin as you stir; that aroma sets the tone.
Step 2: Mixing
If the mixture is too wet, stir in flour little by little until it’s manageable. Aim for a mix that holds when pressed. Test by forming a small patty. If it falls apart, add a bit more flour or breadcrumbs.
Step 3: Shaping
Form the mixture into patties. Make them even in size so they cook at the same rate. Wet your hands lightly if the mix sticks. Press gently so the patties stay tender inside but cohesive.
Step 4: Cooking
Heat oil in a skillet over medium heat. When the oil shimmers, add patties without crowding the pan. Fry the patties for about 4-5 minutes on each side or until golden brown. Turn carefully with a spatula to keep edges intact.
Step 5: Draining
Drain on paper towels and serve hot. Let them rest a minute so the interior sets. Enjoy the crunch and warm, tender center.
Step 6: Serving
Serve immediately for best texture. Pair with a sauce, salad, or grain bowl. The patties are crisp outside and soft inside, with a warm nuttiness from the quinoa and a fresh vegetable bite.
How to Serve Crunchy Quinoa Veggie Patties
Serve hot with a dollop of yogurt sauce, tzatziki, or a lemony tahini drizzle. They work well in a sandwich with lettuce and tomato, on top of a grain bowl, or alongside a bright green salad. For party appetizers, serve with toothpicks and a spicy mayo. Add a squeeze of lemon to brighten the flavors.
How to Store Crunchy Quinoa Veggie Patties
- Refrigerator: Store cooled patties in an airtight container for up to 4 days. Place parchment between layers to keep them from sticking.
- Freezer: Freeze on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen.
- Reheating: Re-crisp in a skillet over medium heat for 3–5 minutes per side, or bake at 375°F (190°C) for 10–12 minutes until hot. Avoid microwaving if you want to keep the crunch.
Expert Tips for Perfect Crunchy Quinoa Veggie Patties
- Use day-old or cooled quinoa so the patties bind better.
- Squeeze excess moisture from grated carrots or chopped spinach with a clean towel for firmer patties.
- If you need a gluten-free option, use gluten-free breadcrumbs or crushed oats instead of regular breadcrumbs and skip the flour.
- Cook in batches without crowding the pan to keep the oil temperature steady and the patties crisp.
- Press patties gently when forming; overworking makes them dense.
- Taste and adjust salt and cumin before shaping so flavors are balanced.
Delicious Variations
- Mediterranean: Add 2 tbsp chopped sun-dried tomatoes, 1 tbsp chopped olives, and 1 tsp oregano.
- Cheesy: Mix in 1/3 cup grated cheddar or feta for melty pockets.
- Spicy: Add 1/2 tsp chili flakes or 1 tsp harissa to the mixture.
- Bean boost: Fold in 1/2 cup mashed chickpeas or black beans for extra protein and texture.
- Baked version: Brush patties with oil and bake at 400°F (200°C) for 15–20 minutes, flipping once, for less oil.
Frequently Asked Questions
Q: Can I use dry quinoa instead of cooked?
A: No. Use cooked quinoa. Dry quinoa must be cooked first. Prepare it and cool before mixing. Cooked quinoa gives the right texture and binding.
Q: My patties fall apart. What went wrong?
A: Likely too wet or not enough binder. Squeeze excess moisture from veggies and add a little flour or more breadcrumbs. Chill the mix for 10–15 minutes before forming patties to help them hold.
Q: Can I bake these instead of frying?
A: Yes. Brush or spray patties with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway. They will be less oily but slightly less crisp.
Q: How can I make them gluten-free?
A: Substitute gluten-free breadcrumbs or use finely ground oats. Replace the optional flour with a gluten-free flour blend or chickpea flour.
Q: How many patties does this recipe make?
A: Expect about 6–8 small to medium patties depending on size. A typical serving is 2 patties, so the recipe serves about 3–4 people.
Q: Can I prepare the mixture ahead of time?
A: Yes. Mix and refrigerate for up to 24 hours before shaping and frying. Chilling helps flavors meld and makes shaping easier.
Conclusion
These Crunchy Quinoa Veggie Patties are a simple, tasty way to add more vegetables to your meals. They crisp nicely, smell toasty, and taste comforting with a hint of cumin. Try variations to suit your pantry and enjoy them fresh from the pan or as leftovers reheated in a skillet. For another crispy quinoa idea and more tips on crisping quinoa patties, see Sally’s Crispy Quinoa Patties.
Print
Crunchy Quinoa Veggie Patties
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These golden patties combine crunchy quinoa and bright veggies for a nutty, savory snack that’s perfect for lunch or dinner.
Ingredients
- 1 cup cooked quinoa
- 1 cup grated carrots
- 1 cup chopped spinach
- 1/2 cup breadcrumbs
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup flour (optional)
- Oil for frying
Instructions
- In a large bowl, combine cooked quinoa, grated carrots, chopped spinach, breadcrumbs, onion, garlic, cumin, salt, and black pepper. Mix until well combined.
- If the mixture is too wet, stir in flour little by little until it’s manageable.
- Form the mixture into patties, ensuring they are even in size.
- Heat oil in a skillet over medium heat. Fry the patties for about 4-5 minutes on each side or until golden brown.
- Drain on paper towels and serve hot.
- Serve immediately for best texture, with yogurt sauce or in a sandwich.
Notes
Use day-old or cooled quinoa for better binding. Squeeze excess moisture from grated carrots or spinach for firmer patties. Adjust seasonings as needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Pan Frying
- Cuisine: Global
Nutrition
- Serving Size: 2 patties
- Calories: 225
- Sugar: 2g
- Sodium: 390mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
