Description
These crispy quinoa patties are packed with plant-based protein and fiber for a delicious and filling meal, perfect for lunch or dinner.
Ingredients
Scale
- 2 and 2/3 cups cooked quinoa, cooled
- 4 large eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon lemon pepper
- 2 tablespoons chopped parsley
- 1/2 small onion, finely chopped
- 1/3 cup fresh parmesan cheese, grated
- 3 cloves garlic, finely chopped
- 3/4 cup gluten-free whole grain breadcrumbs
- 1/4 cup finely chopped carrot
- 1/4 cup finely chopped zucchini
- 1 tablespoon oil, plus more as needed
Instructions
- Combine the quinoa, eggs, salt, and lemon pepper in a large bowl and stir until evenly mixed.
- Stir in the parsley, onion, cheese, and garlic until distributed.
- Stir in the breadcrumbs, carrot, and zucchini, then let the mixture sit for 3–5 minutes.
- Check the texture and adjust; form the mixture into 20 patties.
- Heat 1 tablespoon oil in a large skillet over medium-low heat.
- Add 5–6 patties without crowding, cover, and cook for 7 to 10 minutes or until the bottoms are browned.
- Flip the patties and cook the second sides for 5 minutes, until golden.
- Remove to a rack or paper towel-lined plate and cool slightly.
- Serve warm or at room temperature, optionally in a pita or with yogurt sauce.
Notes
Store any uncooked quinoa mixture in the refrigerator for up to 48 hours.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Vegetarian
Nutrition
- Serving Size: 2 patties
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 186mg