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Crunchy Quinoa Veggie Patties

These crunchy veggie patties are packed with nutritious ingredients, making them a perfect healthy meal option for everyone.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 patties
Course: Main Course, Snack
Cuisine: Healthy, Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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

Method
 

Preparation
  1. In a large bowl, combine the cooked quinoa, grated zucchini, grated carrot, and mashed chickpeas.
  2. Add the chopped bell pepper, green onions, breadcrumbs, and egg (or flax egg) to the mixture.
  3. Season with soy sauce, garlic powder, onion powder, cumin, smoked paprika, salt, and pepper. Mix everything together until well blended.
  4. Form the mixture into patties, ensuring they are not too thick.
Cooking
  1. Heat olive oil in a skillet over medium heat. Once hot, add the patties to the skillet.
  2. Cook each side for about 4-5 minutes or until golden brown and crispy.
  3. Remove the patties from the skillet and place them on a paper towel to absorb excess oil.

Notes

Store any leftover patties in an airtight container in the refrigerator for up to four days. You can freeze the uncooked patties and cook them straight from the freezer.