Crispy Quinoa Patties
These golden, protein-packed quinoa patties are perfectly crispy on the outside and tender on the inside, making them an ideal vegetarian main or side dish.
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 fresh parsley, minced
- •1 clove garlic, minced
- •1/2 teaspoon smoked paprika
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
- •2 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, garlic, paprika, salt, and pepper.
- 2
Mix thoroughly until the ingredients are well combined and the mixture holds together when pressed.
- 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.
- 6
Cook for 4 to 5 minutes per side, or until the patties are deep golden brown and crispy.
- 7
Remove from the pan and let them rest on a paper towel-lined plate for 2 minutes before serving.
💡 Chef tips
- Ensure your quinoa is completely cooled before mixing; if it is warm, the eggs will scramble prematurely and the patties won't hold together.
- For a vegan version, substitute the eggs with a 'flax egg' (2 tablespoons ground flaxseed mixed with 6 tablespoons water) and use a dairy-free cheese alternative.
- These patties can be made ahead and stored in the refrigerator for up to 3 days; reheat them in a pan or oven to regain their crispiness.
✅ How it should turn out
The finished patties should have a deeply browned, crunchy exterior with a savory, cheesy interior that smells toasted and fragrant with herbs.