Crunchy Quinoa Veggie Patties: Easy & Flavorful (Print Version)

Make delicious Crunchy Quinoa Veggie Patties! This healthy, flavorful recipe is perfect for weeknights, packed with veggies and that satisfying crunch.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free (use GF breadcrumbs)

# Ingredients:

→ Patty Base & Veggies

01 - 1 ½ cups cooked quinoa, cooled
02 - 1 (15-ounce) can black beans, rinsed and drained
03 - 1 medium carrot, grated
04 - 1 small zucchini, grated
05 - ¼ cup finely diced red onion

→ Binders & Flavor

06 - ½ cup Panko breadcrumbs (or gluten-free breadcrumbs)
07 - 1 large egg
08 - 1 teaspoon smoked paprika
09 - ½ teaspoon ground cumin
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper

→ Freshness & Cooking

12 - ¼ cup fresh parsley, chopped
13 - 2 tablespoons olive oil, for cooking

# Instructions:

01 - First things first, get those carrots and zucchini grated. I usually use the large holes on my box grater. Then, finely dice your red onion. This is where I always get a little teary, but it’s part of the process! You want everything pretty small so it incorporates well into our patty mix. Rinse and drain those black beans thoroughly, too. You really want to get rid of that extra sodium and liquid. Pat them dry a bit if you can, it makes a difference.
02 - In a large mixing bowl, gently mash your rinsed black beans with a fork until they’re mostly broken down but still have some texture. Don't go crazy, we're not making a paste here! Add the cooked quinoa, grated carrot, zucchini, diced red onion, breadcrumbs, egg, smoked paprika, cumin, salt, and pepper. This is where all the wonderful aromas start to mingle. Mix it all up with your hands – honestly, it’s the best way to ensure everything is evenly combined. I've tried spoons, but my hands just know best!
03 - Now for the fun part: forming your patties! Take about a quarter cup of the mixture for each patty. Gently press and shape them into firm, round patties, about ¾-inch thick. You want them compact enough to hold together, but not overly dense. I usually make about 8-10 patties from this batch. Sometimes they feel a little delicate, but trust the process! This step always makes me feel like a proper chef, even if my hands are a total mess.
04 - This step is crucial, honestly, for preventing crumbly patties. Place your formed patties on a plate or baking sheet lined with parchment paper. Pop them in the fridge for at least 30 minutes. This chilling time helps them firm up and ensures they won't fall apart when you cook them. I totally skipped this once, thinking "nah, it'll be fine," and regretted it instantly. Don't be like me; chill those patties!
05 - Heat a couple of tablespoons of olive oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully place the chilled patties into the pan, making sure not to overcrowd it. You want a good sear! Cook for 4-5 minutes per side, until they're beautifully golden brown and crispy. The smell here is just incredible – that toasted quinoa and veggie aroma is so inviting. Make sure to flip them gently to keep their shape.
06 - Once your patties are perfectly golden and heated through, transfer them to a plate. They should look wonderfully browned and feel firm to the touch. I love seeing that beautiful, crunchy exterior! Serve immediately with your favorite toppings or a fresh side salad. This is where you get to enjoy all your hard work. Honestly, the first bite is always the best part, especially when you hear that satisfying crunch!

# Notes:

01 - Don't skip the chilling step for these patties; it truly makes all the difference in preventing them from falling apart.
02 - To reheat, my favorite method is a quick pan-fry or air fryer for that glorious crunch.
03 - If you're out of black beans, pinto beans or chickpeas can work, but the flavor profile will shift a bit.
04 - Serve these patties on a toasted bun with avocado, or crumbled over a big salad with lemon-tahini dressing.

# Tools You'll Need:

01 - Large mixing bowl
02 - box grater
03 - non-stick skillet

# Nutrition Facts (Per Serving):

Calories: 180
Total Fat: 7g
Total Carbohydrate: 25g
Protein: 8g

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