Crunchy Quinoa Veggie Patties Recipe

 These Crunchy Quinoa Veggie Patties are crispy on the outside, tender on the inside, and packed with wholesome flavor. They’re made with nutrient-rich quinoa, fresh vegetables, and simple spices for a hearty, plant-based meal that satisfies everyone. Whether served as a main dish, a burger alternative, or a snack with dip, these patties deliver crunch and comfort in every bite.

Cooking Time: 40 minutes
Servings: 6 patties

Ingredients:
1 cup cooked quinoa (from about ⅓ cup dry quinoa)
½ cup grated carrot
½ cup finely chopped spinach or kale
¼ cup finely chopped bell pepper
¼ cup finely chopped onion
1 clove garlic, minced
½ cup breadcrumbs (regular or panko for extra crunch)
¼ cup grated Parmesan cheese (or nutritional yeast for a vegan version)
2 large eggs (or flax eggs for vegan option: 2 tbsp flaxseed meal + 5 tbsp water)
1 teaspoon soy sauce or tamari
½ teaspoon paprika
½ teaspoon cumin
Salt and black pepper to taste
2 tablespoons olive oil (for pan-frying)

Instructions:

1. Cook the Quinoa:
   If not already cooked, prepare the quinoa by rinsing it well and cooking in double the amount of water. Simmer until the grains are fluffy and the water is absorbed. Let it cool slightly before mixing.

2. Prepare the Veggies:
   Grate and chop the vegetables finely so they blend well into the patties. Lightly squeeze out any excess moisture from carrots or spinach to keep the patties crisp.

3. Mix the Batter:
   In a large bowl, combine the quinoa, vegetables, breadcrumbs, Parmesan (or nutritional yeast), eggs, soy sauce, and spices. Mix well until the mixture holds together. If it feels too wet, add a little more breadcrumbs; if too dry, add a splash of water or another egg.

4. Shape the Patties:
   Form the mixture into 6 equal-sized patties, about ½ inch thick. Place them on a plate and chill in the refrigerator for 10–15 minutes to firm up before cooking.

5. Cook the Patties:
   Heat olive oil in a skillet over medium heat. Once hot, add the patties and cook for 4–5 minutes on each side until golden brown and crispy. Avoid overcrowding the pan—cook in batches if needed.

6. Serve:
   Serve warm with your favorite dipping sauce—yogurt herb dip, garlic aioli, or spicy mayo. They also taste great in burgers, wraps, or over salads.

Nutrition (per patty):
Calories: 160
Protein: 7g
Fat: 6g
Carbohydrates: 19g
Fiber: 3g
Sugar: 2g
Sodium: 220mg

Tips:
• For extra crunch, coat patties lightly in panko breadcrumbs before frying.
• You can bake them at 400°F (200°C) for 20–25 minutes, flipping halfway through, for a lighter version.
• Leftovers reheat beautifully in the oven or air fryer.
• To freeze, place cooked patties between parchment layers and store in an airtight container for up to 2 months.
• Add shredded zucchini or corn for variety.

These Crunchy Quinoa Veggie Patties are a tasty way to enjoy your veggies and grains in one satisfying bite — crunchy, wholesome, and full of flavor!