Are you on the hunt for a delicious, healthy snack that’s easy to make? If so, these Mini Quinoa Veggie Patties might just become your new favorite! Not only are they crispy and flavorful, but they also pack a punch of nutrients, making them perfect for a midday snack, appetizer, or even a side dish at dinner. With their delightful combination of textures and tastes, these little patties are a feast for your palate—and they’re entirely plant-based!
One of the greatest benefits of these quinoa veggie patties is their flexibility. You can easily customize them based on what you have in your pantry or your dietary preferences. Loaded with wholesome ingredients like chickpeas, zucchini, and carrots, they’re not just tasty but also provide a healthy dose of plant protein and fiber that will keep you satisfied. So let’s dive into this crowd-pleaser recipe that’s bound to impress your family and friends!
Why You’ll Love This Mini Quinoa Veggie Patties
- Flavorful & Satisfying: A delightful mix of chickpeas and veggies, these patties are bursting with savory and slightly sweet flavors, thanks to the carrots and spices.
- Easy to Make: With minimal prep work and straightforward instructions, this recipe is perfect for busy cooks or beginners.
- Customizable: Feel free to swap out vegetables or spices based on your preferences—these patties can cater to your taste!
- Nutritious: Packed with protein and fiber from quinoa and chickpeas, they’re a wise choice for anyone looking to maintain a healthy lifestyle.
- Freezable: Make a big batch and freeze the extras! They can be cooked directly from the freezer for a quick meal.
Preparation Phase & Tools to Use
Before you start cooking these Mini Quinoa Veggie Patties, it’s important to set up your kitchen workspace efficiently. Make sure you have a clean and organized countertop to streamline the cooking process. To prepare, gather all your ingredients for easy access, as this will save time and ensure everything flows smoothly. You’ll need a medium-sized mixing bowl for combining your ingredients, a grater for the zucchini and carrots, and a skillet or frying pan for cooking.
Using tools like a measuring cup for portioning out your ingredients, especially the quinoa and breadcrumbs, will help maintain consistency in your patties. Additionally, keep a spatula handy for flipping patties and a towel for absorbing excess moisture after cooking. By preparing your cooking space and tools in advance, you’ll set yourself up for success, making the cooking process enjoyable!
Ingredients
- 1 tablespoon soy sauce (or tamari)
- 1/2 cup canned chickpeas, rinsed & drained
- 1/2 cup grated carrot (about 1 medium carrot)
- 1/4 cup chopped bell pepper (any color)
- 1/4 cup finely chopped green onions
- 1/2 teaspoon ground cumin
- 1 cup cooked quinoa
- 1/2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 cup breadcrumbs (regular or gluten-free)
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 large egg (or flax egg for vegan option)
- Olive oil or cooking spray (for frying)
- 1 cup grated zucchini (about 1 medium zucchini)
Instructions
Step 1: Prepare the Vegetables
Start by grating the zucchini and carrot. Once grated, place them onto a clean kitchen towel and wrap it around the veggies, squeezing tightly to remove as much excess moisture as possible. This step is crucial; too much water can affect the consistency of the patties.
Step 2: Create the Base Mixture
In a large mixing bowl, take the drained chickpeas and mash them lightly with a fork or potato masher. You want a couple of whole pieces for texture, so don’t over-mash. Add in the cooked quinoa, grated zucchini and carrot, chopped bell pepper, and green onions. Mix well to ensure everything is evenly distributed.
Step 3: Add the Binding Agents
Next, it’s time to season the mixture. Add the breadcrumbs, soy sauce, egg (or flax egg for a vegan version), and all the spices including ground cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Combine everything thoroughly until the mixture holds together well. If it feels too wet, toss in a touch more breadcrumbs until you get the desired consistency.
Step 4: Shape the Patties
With clean hands, scoop out portions of the mixture and shape them into small patties—about 2 to 3 inches wide. You should yield around 12 to 15 patties. Try to make them uniform in size so they cook evenly.
Step 5: Cook the Patties
Heat a skillet over medium heat and add a drizzle of olive oil or some cooking spray. Once hot, carefully place the patties in the skillet, making sure not to overcrowd the pan. Cook for about 4 to 5 minutes on each side, until they’re golden brown and crispy. After cooking, transfer them to a paper towel-lined plate to absorb any excess oil.
Variations
- Protein: Swap chickpeas for black beans or lentils for different flavors and textures.
- Vegetables: Incorporate other veggies like corn, spinach, or mushrooms to increase nutritional value and taste.
- Spices: Experiment with herbs such as parsley or cilantro, or add a pinch of chili flakes for a bit of heat.
Cooking Notes
- Ensure that the quinoa is fully cooked and cooled before mixing it with the other ingredients—the heat can cook the egg and affect texture.
- These patties can be baked in the oven at 375°F (190°C) for around 20 minutes, flipping halfway for a healthier alternative.
Serving Suggestions
- Serve with a side of spicy yogurt dip or tahini for an extra flavor boost.
- Pair with a light salad or wrap in lettuce leaves for a refreshing bite.
Tips
- For crispy patties, ensure the oil is hot before adding the patties to the skillet.
- If you’re making a large batch, freeze any leftovers. They can be reheated directly from the freezer on a skillet or in the oven.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Nutritional Information
- Calories: Approximately 150 per serving
- Protein: 5 grams
- Sodium: 300 mg
FAQs
Can I make these patties ahead of time?
Absolutely! You can prepare the mixture ahead of time and store it in the fridge. Shape and cook them when you’re ready to eat.
Are these patties gluten-free?
If you use gluten-free breadcrumbs, yes! The rest of the ingredients are naturally gluten-free.
How long do the leftovers last?
Stored in an airtight container in the refrigerator, they should stay fresh for about 3-4 days.
Can I bake these instead of frying?
Yes! Place them on a baking sheet lined with parchment paper and bake at 375°F (190°C) for 20-25 minutes, flipping halfway through.
Conclusion
In conclusion, these Mini Quinoa Veggie Patties are not just delicious but also incredibly versatile and nutritious. Whether you enjoy them as a snack, side, or full meal, they’re sure to satisfy your hunger while delivering an array of flavors. Don’t hesitate to experiment with different vegetables and spices to make them your own! We would love to hear your thoughts or any variations you try, so let us know in the comments. Happy cooking!
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Mini Quinoa Veggie Patties
- Total Time: 35 minutes
- Yield: 12 to 15 patties 1x
Description
A delicious, healthy snack that’s easy to make!
Ingredients
- 1 tablespoon soy sauce (or tamari)
- 1/2 cup canned chickpeas, rinsed & drained
- 1/2 cup grated carrot (about 1 medium carrot)
- 1/4 cup chopped bell pepper (any color)
- 1/4 cup finely chopped green onions
- 1/2 teaspoon ground cumin
- 1 cup cooked quinoa
- 1/2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 cup breadcrumbs (regular or gluten-free)
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 large egg (or flax egg for vegan option)
- Olive oil or cooking spray (for frying)
- 1 cup grated zucchini (about 1 medium zucchini)
Instructions
- Start by grating the zucchini and carrot. Once grated, place them onto a clean kitchen towel and wrap it around the veggies, squeezing tightly to remove as much excess moisture as possible. This step is crucial; too much water can affect the consistency of the patties.
- In a large mixing bowl, take the drained chickpeas and mash them lightly with a fork or potato masher. You want a couple of whole pieces for texture, so don’t over-mash. Add in the cooked quinoa, grated zucchini and carrot, chopped bell pepper, and green onions. Mix well to ensure everything is evenly distributed.
- Next, it’s time to season the mixture. Add the breadcrumbs, soy sauce, egg (or flax egg for a vegan version), and all the spices including ground cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Combine everything thoroughly until the mixture holds together well. If it feels too wet, toss in a touch more breadcrumbs until you get the desired consistency.
- With clean hands, scoop out portions of the mixture and shape them into small patties—about 2 to 3 inches wide. You should yield around 12 to 15 patties. Try to make them uniform in size so they cook evenly.
- Heat a skillet over medium heat and add a drizzle of olive oil or some cooking spray. Once hot, carefully place the patties in the skillet, making sure not to overcrowd the pan. Cook for about 4 to 5 minutes on each side, until they’re golden brown and crispy. After cooking, transfer them to a paper towel-lined plate to absorb any excess oil.
Notes
These patties can be baked in the oven at 375°F (190°C) for around 20 minutes, flipping halfway for a healthier alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
Nutrition
- Calories: Approximately 150 per serving
- Sodium: 300 mg
- Protein: 5 grams