Quinoa Patties Recipe

Introduction

Quinoa patties are a delicious and healthy option for a quick meal or snack. Packed with protein and flavor, these golden patties are easy to make and perfect for using up cooked quinoa. They offer a delightful crispy outside with a tender, cheesy inside.

Ingredients

• 1 cup cooked quinoa
• 2 eggs
• ½ teaspoon oregano
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup mozzarella cheese
• ¼ cup finely minced red onion
• 1 cup panko breadcrumbs
• 4 tablespoons avocado oil, divided

Instructions

1. Step 1: In a medium bowl, combine the cooked quinoa, eggs, oregano, garlic powder, salt, and black pepper. Stir in the mozzarella cheese and minced red onion until evenly mixed.
2. Step 2: Add the panko breadcrumbs to the mixture and stir well. Let the mixture sit for a few minutes to allow the breadcrumbs to absorb moisture.
3. Step 3: Using a ¼ cup measuring cup, scoop the mixture and wet your hands with water to form approximately 10 patties.
4. Step 4: Heat 2 tablespoons of avocado oil in a large non-stick skillet over medium heat. Place half of the patties in the pan and cook for about 3-4 minutes on each side, or until golden brown. Remove and set aside.
5. Step 5: Add the remaining 2 tablespoons of oil to the skillet and cook the rest of the patties in the same way. Serve warm.

Tips & Variations

• For a vegan alternative, replace eggs with flax eggs by combining 1 tablespoon ground flaxseed with 3 tablespoons water for each egg.
• Try other shredded cheeses like cheddar or gouda instead of mozzarella for different flavors.
• If you want a gluten-free version, substitute panko breadcrumbs with almond flour or oat flour.
• To keep patties from sticking to your hands while shaping, wet your hands slightly with water.

Storage

Store any leftover quinoa patties in an airtight container in the refrigerator for up to 5 days. To freeze, arrange patties on a baking sheet and freeze until solid, then transfer to a sealed bag. Thaw in the fridge overnight before reheating. Reheat in a 350°F oven until warmed through for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make quinoa patties without eggs?

Yes, you can substitute eggs with flax eggs by mixing 1 tablespoon ground flaxseed with 3 tablespoons water per egg. Let it sit for a few minutes to thicken before adding to the mixture.

Can I bake quinoa patties instead of frying?

Absolutely! Bake the patties at 350°F (175°C) for about 10 minutes on each side until golden and heated through. This is a great way to reduce oil and keep them lighter.

Quinoa Patties Recipe

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★★★★★

4.7 from 124 reviews

These Quinoa Patties are a delicious and healthy vegetarian option, combining cooked quinoa with eggs, mozzarella cheese, and seasoned with oregano and garlic powder. Crispy on the outside and soft on the inside, they make a perfect snack or light meal, pan-fried to golden perfection. Easy to prepare and versatile, they can be customized with different cheeses or gluten-free alternatives.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 10 patties (serves 4 people) 1x
• Category: Snack
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Quinoa Patty Mixture

• 1 cup cooked quinoa
• 2 eggs
• ½ teaspoon oregano
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup mozzarella cheese, shredded
• ¼ cup red onion, finely minced
• 1 cup panko breadcrumbs

For Frying

• 4 tablespoons avocado oil, divided

Instructions

1. Mix Ingredients: In a medium bowl, combine the cooked quinoa, eggs, oregano, garlic powder, salt, and black pepper. Stir in the shredded mozzarella cheese and finely minced red onion until evenly mixed.
2. Add Breadcrumbs and Rest: Add the panko breadcrumbs to the mixture and stir thoroughly. Let the mixture sit for a few minutes so the breadcrumbs absorb moisture and help bind the patties.
3. Shape Patties: Using a ¼ cup measuring cup, scoop the mixture and wet your hands with water to form approximately 10 even-sized patties, shaping them firmly to hold together.
4. Heat Oil and Fry: Heat 2 tablespoons of avocado oil in a large non-stick skillet over medium heat. Place half of the patties onto the skillet and cook for 3-4 minutes per side, or until they develop a golden-brown crust.
5. Cook Remaining Patties: Remove cooked patties and set aside. Add the remaining 2 tablespoons of oil and cook the second batch of patties using the same method until both sides are golden and heated through.
6. Serve: Serve the patties warm as a savory snack or part of a light meal.

Notes

• The nutrition label provided is for one patty, and the recipe yields about 10 patties, serving approximately 4 people.
• Store leftover patties in an airtight container in the refrigerator for up to 5 days.
• You can freeze patties either before or after cooking. To freeze uncooked patties, place them on a flat tray, freeze for at least 4 hours, then transfer to an airtight bag. Thaw overnight in the refrigerator before cooking. To freeze cooked patties, cool them completely, store in an airtight bag, and reheat in a 350°F oven until warmed through.
• Substitution tips: Use flax eggs instead of chicken eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), swap mozzarella for any shredded cheese, and replace panko breadcrumbs with almond or oat flour for a gluten-free option.
• To reheat frozen cooked patties, bake at 350°F on convection for about 10 minutes per side for best results.

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