Description
These protein-rich, veggie-packed quinoa patties are perfect for a quick weeknight dinner or lunch. They are crispy on the outside and tender on the inside, making them a delicious meat alternative.
Ingredients
Scale
- 1 cup uncooked quinoa (or 3 cups cooked)
- 2 cups water
- ⅓ cup chickpea flour
- ⅓ cup water (for chickpea flour)
- 2 green onions, finely sliced
- 1 green garlic, thinly sliced (or 1 minced garlic clove)
- 2 carrots, finely shredded
- 2 tablespoons nutritional yeast (optional)
- 1 teaspoon sea salt
- ½ teaspoon red pepper flakes
- ½ teaspoon cumin powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon turmeric powder
- 3–4 tablespoons vegetable oil (for frying)
Instructions
- Rinse quinoa under cold water and drain. Add to a pot with 2 cups water, bring to a boil, reduce heat, and simmer for 10–15 minutes until liquid is absorbed.
- Whisk chickpea flour and ⅓ cup water until smooth and lump-free.
- Finely slice green onions and garlic, and shred the carrots.
- In a large mixing bowl, combine cooled quinoa, chickpea “egg,” veggies, nutritional yeast, salt, red pepper flakes, cumin, black pepper, and turmeric. Mix thoroughly.
- Scoop ⅓ cup of the mixture for each patty, shape gently into compact patties about ¾ inch thick.
- Heat a non-stick skillet over medium-high heat, add 1-2 tablespoons of oil, and cook patties for 3-4 minutes per side until golden brown.
- Drain finished patties briefly on paper towels and keep warm. Serve warm on buns or cooled for salads.
Notes
Store cooled patties in an airtight container for up to 4 days. They can also be frozen for up to 3 months. For best results, allow to cool completely before refrigerating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Vegan
Nutrition
- Serving Size: 2 patties
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg