Crispy Quinoa Patties (Gluten Free)

Print RecipeCrispy Quinoa Patties (Gluten Free)

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Course Main Dish, Vegetables

Servings

patties

MetricUS Imperial

Ingredients


  1. 2 cups cooked quinoa

  2. 2/3 - 1 cup black beans, drained, rinsed, and mashed

  3. 4 large eggs, beaten

  4. 1/4 tsp salt

  5. 1/8 tsp pepper

  6. 1/2 tsp onion powder

  7. 2 tbsp chopped parsley

  8. 1/2 small onion, finely chopped (about 1/3 cup)

  9. 1/3 cup fresh parmigiano reggano

  10. 2 cloves garlic, finely chopped

  11. 3/4 cup gluten-free Panko crumbs (You can also use almond meal or gluten-free oats, finely chopped)

  12. 1/2 cup finely shredded carrot

  13. 1/2 cup finely chopped zucchini

  14. 1 tbsp olive oil (plus more as needed)

Course Main Dish, Vegetables

Servings

patties

MetricUS Imperial

Ingredients


  1. 2 cups cooked quinoa

  2. 2/3 - 1 cup black beans, drained, rinsed, and mashed

  3. 4 large eggs, beaten

  4. 1/4 tsp salt

  5. 1/8 tsp pepper

  6. 1/2 tsp onion powder

  7. 2 tbsp chopped parsley

  8. 1/2 small onion, finely chopped (about 1/3 cup)

  9. 1/3 cup fresh parmigiano reggano

  10. 2 cloves garlic, finely chopped

  11. 3/4 cup gluten-free Panko crumbs (You can also use almond meal or gluten-free oats, finely chopped)

  12. 1/2 cup finely shredded carrot

  13. 1/2 cup finely chopped zucchini

  14. 1 tbsp olive oil (plus more as needed)

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Instructions


Combine the quinoa, mashed beans, eggs, salt, pepper, and onion powder in a large bowl. Stir in the parsley, onion, cheeses, and garlic. Stir in the breadcrumbs and chopped carrots and zucchini. Let the mixture sit for a few minutes so the crumbs absorb some of the moisture.

The mixture should be moist so the patties won't be dry but not too moist to form them into patties. Add more breadcrumbs (or oats or almond meal) if the mixture needs to be a little firmer. If mixture is too dry, add a few drops of water.

Heat the oil in a large skillet over medium to low heat, form patties and place in skillet (just do enough to fit into skillet), cover, and cook for 6-8 minutes until bottoms are deeply browned. (Watch carefully so they don't burn; if your pan conducts heat well, you will want to turn the burner heat down).

Carefully flip patties and cook second side for 4-5 minutes, or until golden. Remove from skillet and keep warm on covered plate while you cook remaining patties. Add more oil if needed between each batch.

Serve plain or in a pita, on a salad, on a sandwich, with sliced avocado, etc. There are so many ways to enjoy them! You can add other veggies and spices to your liking. The finer the veggies the easier the patties will stick together.

Cooked quinoa patties keep well in the refrigerator for 1 week or in the freezer for two months. A quick few seconds in the microwave will warm them back up to enjoy. The uncooked quinoa mixture keeps nicely in the refrigerator for a few days. Cover tightly and form into patties and cook when you want them.

Recipe Notes


Adapted from Barb Miyake. Barb's notes: You can use any spices you like to flavor these. I haven't tried it yet but I think Mexican-type spicing would be great - could then break patties and use them on taco salad.

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