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 dish.
Ingredients
- •2 cups cooked quinoa (cooled)
- •2 large eggs, lightly beaten
- •1/2 cup shredded cheddar cheese
- •1/4 cup finely chopped green onions
- •1/4 cup chopped fresh parsley
- •1/2 cup breadcrumbs
- •1/2 teaspoon garlic powder
- •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, shredded cheddar, green onions, parsley, breadcrumbs, garlic powder, paprika, salt, and pepper.
- 2
Stir the mixture thoroughly until everything is well combined and the mixture holds its shape 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 until the patties are deep golden brown and crispy.
- 7
Transfer the cooked patties to a paper towel-lined plate to drain any excess oil before serving.
💡 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 together.
- For a vegan version, you can substitute the eggs with a 'flax egg' (1 tablespoon ground flaxseed meal mixed with 3 tablespoons water) and use a dairy-free cheese alternative.
- These patties store well 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 have a vibrant, golden-brown crust that yields to a soft, savory center with a pleasant nuttiness from the quinoa and a mild tang from the melted cheese.