Crispy Quinoa Patties
These golden, protein-packed quinoa patties are perfectly crispy on the outside and tender on the inside, making them a fantastic vegetarian main or side.
Ingredients
- •2 cups cooked quinoa, cooled (approx. 3/4 cup dry)
- •2 large eggs, lightly beaten
- •1/2 cup panko breadcrumbs
- •1/2 cup shredded cheddar cheese
- •1/4 cup finely chopped green onions
- •1/4 cup chopped fresh parsley
- •1 clove garlic, minced
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
- •3 tablespoons olive oil for frying
Instructions
- 1
In a large mixing bowl, combine the cooled cooked quinoa, beaten eggs, panko breadcrumbs, shredded cheese, green onions, parsley, minced garlic, salt, and pepper.
- 2
Stir the mixture thoroughly until well combined and slightly sticky, then let it rest for 5 minutes to allow the breadcrumbs to absorb the moisture.
- 3
Divide the mixture into 8 equal portions and shape them into patties about 1/2 inch thick.
- 4
Heat the olive oil in a large non-stick skillet over medium heat.
- 5
Place the patties in the skillet, working in batches if necessary to avoid overcrowding, and cook for 4 to 5 minutes per side until deep golden brown and crispy.
- 6
Remove from the pan and drain briefly on a paper towel-lined plate before serving warm.
💡 Chef tips
- Ensure your quinoa is completely cooled before mixing; if it is too warm, the eggs will scramble prematurely and the patties won't hold their shape.
- For a vegan variation, replace the eggs with a 'flax egg' (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a dairy-free cheese alternative.
- These patties store well in an airtight container in the refrigerator for up to 3 days and can be reheated in a toaster oven or skillet to regain their crispiness.
✅ How it should turn out
The finished patties should be beautifully golden-brown and crispy on the edges, with a savory, nutty aroma and a satisfying, moist texture that holds together perfectly.