Quinoa Patties are actually a go-to dish for me as they are healthy, satisfying, and very easy to prepare. The best part about these patties is the combination of a crispy exterior and a soft interior, all mixed with the divine flavors of chives, Parmesan cheese, and garlic.
I typically make them bite-sized so I can easily flip and snack on them, but I also enjoy them in both sandwiches and as entrees. I have experimented with versions for vegans and people with gluten intolerance, and to be honest, each version is still amazing, with no compromise to this crunchy texture.
Meal prep is where these patties really excel for me. I can whip them up on Sunday and keep them in the fridge or freezer for later in the week, when a rushed lunch or snack is needed. They heat quickly and evenly, and the crisp element is retained well.
So, make sure you give this a try and follow the tips I have shared to achieve the perfect, crispy yet soft texture and flavors.
Equipment Required
- Medium Mixing Bowl: I use medium bowls to evenly combine quinoa, eggs, and all other ingredients.
- Measuring Cups & Spoons: Use measuring cups and spoons to ensure accurate portions of spices, breadcrumbs, and cheese.
- Knife & Cutting Board: I use a knife and a cutting board to chop onions, garlic, and chives.
- Large Skillet or Non-Stick Pan: Use a large skillet or a non-stick pan to cook the patties evenly and prevent sticking.
- Spatula: I use a spatula to flip the patties carefully without breaking them.
- Wire Rack (optional): To cool the patties and keep them crisp after cooking, use a wire rack.
Quinoa Patties Ingredients & Substitutions
Note: The ingredients in this recipe can serve up to 3 people. You can increase or decrease the quantities for more or fewer servings.
- 2½ Cups Cooked Quinoa
- ¼ Teaspoon Cayenne Pepper: Paprika, smoked paprika, or chili powder can be used instead.
- ½ Teaspoon Sea Salt
- ½ Teaspoon Black Pepper
- ½ Teaspoon Chili Flakes
- 100 g Gram Flour
- 1 Tablespoon Garlic Minced: Use one tablespoon of garlic powder instead of minced garlic.
- 1 Teaspoon Garlic Powder
- 1 Carrot
- ½ Cup Celery
- Avocado Oil: For frying the patties, you can use any other vegetable of your choice.
- ½ Cup Water
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 10 Minutes | 15 Minutes | 25 Minutes |
How To Make Quinoa Patties At Home
Step 1
Take gram flour in a bowl and add water to form the batter.
Step 2
Moving on, add celery, minced garlic, salt, pepper, chili flakes, cayenne pepper, carrots, and garlic powder to the batter.
Step 3
Add the cooked quinoa to the bowl and combine until evenly distributed. I let the mixture rest for 2 minutes, then form patties.
Step 4
Form round-shaped patties with the batter and place on a tray.
Step 5
For pan-frying, drizzle oil into the pan and heat until hot.
Step 6
Place the patties in the pan over medium heat to fry.
Step 7
Flip the patties to cook on both sides to golden perfection.
Step 8
When it is done, serve it with your choice of dips as an appetizer or load it onto the bun for a burger; the choice is yours!
Expert Tips That I Recommend
- Make sure to prepare small patties, as they cook more evenly and are easier to flip without breaking.
- I usually cover the pan and help the patties cook through before flipping.
- If flipping feels risky, slide a thin spatula under the pancake and flip with confidence in one quick motion.
- Please do not press the patties too much, or they will fall apart while cooking.
FAQs About Quinoa Patties
Nutritional Information Per Serving
Quinoa Patties are generally a healthy choice, as they are rich in plant-based protein, dietary fiber, and essential nutrients like iron and magnesium. However, their overall health depends on preparation methods like deep-frying, which can reduce their nutritional value, so baking or pan-searing is a healthier option.
| Calories | 501 kcal |
| Carbohydrates | 85 g |
| Protein | 22 g |
| Fat | 8 g |
| Sodium | 681 mg |
| Saturated Fat | 1 g |
| Polyunsaturated Fat | 4 g |
| Monounsaturated Fat | 2 g |
| Potassium | 1039 mg |
| Fiber | 14 g |
| Sugar | 9 g |
| Vitamin A | 5496 IU |
| Vitamin C | 4 mg |
| Calcium | 103 mg |
| Iron | 6 mg |
You can even tweak the recipe and cater to the dietary needs and taste preferences. This way, you can enjoy the recipe without any guilt of adding extra carbs to your diet.
Recipe Variations For Different Diets
- Vegan Friendly: You can replace the eggs with a flaxseed mixture and use nutritional yeast or vegan parmesan instead of cheese.
- Gluten-Free:Â I make this recipe gluten-free by swapping regular breadcrumbs for gluten-free breadcrumbs and using oats.Â
- Low Carb Version: If you prefer, you can use almond flour or crushed pork rinds in place of breadcrumbs.
Storing And Reheating This Recipe
Storing
- Refrigeration: I let the dish cool, then place it in an airtight container and refrigerate for up to 4 days.
- Freezing: You can freeze the cooked patties in a single layer on a tray, then transfer them to a freezer-safe container or zip bag. They’ll keep well for up to 2 months.
Reheating
- Air Fryer: Preheat the air fryer to 375°F (190°C) and place the quinoa patties in a single layer. Reheat for 3 to 5 minutes, until heated through and crispy on the outside. This is one of the best methods for restoring their original texture.
- Microwave: Place the patties on a microwave-safe plate and heat in 30-second intervals until warm. While convenient, this method may soften the exterior rather than keeping it crispy.
What To Serve With This Recipe
Make some Crispy Avocado Chips or Avocado Toast to serve with the Quinoa Patties. If you want, you can serve Mango Pineapple Salsa or regular Salsa. I love to pair this dish with Creamy Zucchini Soup or Creamy Cauliflower Cheese Soup.
Printable Version
Homemade Quinoa Patties Recipe
Ingredients
- 2½ Cups Cooked Quinoa
- ¼ Teaspoon Cayenne Pepper
- ½ Teaspoon Sea Salt
- ½ Teaspoon Black Pepper
- ½ Teaspoon Chili Flakes
- 100 g Gram Flour
- 1 Tablespoon Garlic Minced
- 1 Teaspoon Garlic Powder
- 1 Carrot
- ½ Cup Celery
- Avocado Oil
- ½ Cup Water
Equipment
- Medium Mixing Bowl
- Measuring Cups & Spoons
- Knife & Cutting Board
- Large Skillet or Non-Stick Pan
- Spatula
- Wire Rack (optional)
Instructions
- Take gram flour in a bowl and add water to form the batter.
- Moving on, add celery, minced garlic, salt, pepper, chili flakes, cayenne pepper, carrots, and garlic powder to the batter.
- Add the cooked quinoa to the bowl and combine until evenly distributed. I let the mixture rest for 2 minutes, then form patties.
- Form round-shaped patties with the batter and place on a tray.
- For pan-frying, drizzle oil into the pan and heat until hot.
- Place the patties in the pan over medium heat to fry.
- Flip the patties to cook on both sides to golden perfection.
- When it is done, serve it with your choice of dips as an appetizer or load it onto the bun for a burger; the choice is yours!
Notes
- Make sure to prepare small-sized patties, as smaller patties cook more evenly and are easier to flip without breaking.
- Let the quinoa cool completely before mixing so the eggs don’t start cooking too early.
- I usually cover the pan and help the patties cook through before flipping.Â
- If flipping feels risky, slide a thin spatula fully underneath and flip with confidence in one quick motion.
- Please do not press the patties too much, or they will fall apart while cooking.
Nutrition
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Conclusion
These Quinoa Patties are flavorful, high in protein, with a crispy exterior and a soft interior. They’re satisfying, adaptable, and simple to prepare, making them ideal for meal prep, a healthy snack, or a light lunch that everyone will enjoy.
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