These golden, crispy patties are made with cooked quinoa, broccoli, cheese and simple seasonings. They make a quick breakfast, snack, side dish, or light lunch.
Ingredients
Makes: 8–10 patties
Prep: 15 minutes
Cook: 15 minutes
Total: ~30 minutes
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1 cup cooked quinoa, cooled
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1 cup broccoli, finely chopped or lightly steamed
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1 large egg
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½ cup breadcrumbs
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¼ cup grated cheddar or mozzarella cheese
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1 small garlic clove, minced, or ½ tsp garlic powder
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½ tsp paprika
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½ tsp salt, or to taste
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¼ tsp black pepper
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1–2 tbsp chopped fresh parsley or coriander
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1–2 tbsp cooking oil, for frying
Instructions
1. Prepare the quinoa
Cook quinoa according to the package directions and allow it to cool. For firmer patties, make sure the quinoa isn’t overly wet.
2. Prepare the broccoli
Finely chop the broccoli. You can use it raw for a little crunch, or steam it for 2–3 minutes and cool it before mixing.
3. Make the mixture
Add quinoa, broccoli, egg, breadcrumbs, cheese, garlic, paprika, salt, pepper and parsley to a bowl. Mix thoroughly until the mixture holds together when pressed.
4. Shape the patties
Take about 2–3 tablespoons of mixture and form into a compact patty about 1 cm thick. If the mixture feels too wet, add another tablespoon of breadcrumbs.
5. Cook
Heat a thin layer of oil in a non-stick skillet over medium heat. Cook the patties for about 3–4 minutes per side, turning carefully, until both sides are crisp and golden brown.
6. Serve
Serve immediately with Greek yogurt, garlic yogurt dip, hummus, chutney, or a fresh salad.
Air-Fryer Option
Spray the patties lightly with oil and air-fry at 190°C / 375°F for about 10–14 minutes, turning halfway through, until golden and crisp.
Approximate Nutrition
Per patty, assuming 10 patties and the ingredients above; actual values vary with cheese, breadcrumbs and oil.
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Calories: ~100–120 kcal
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Protein: ~4–5 g
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Carbohydrates: ~11–13 g
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Fat: ~4–5 g
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Fiber: ~1–2 g
Quinoa provides plant protein and fiber, while broccoli contributes fiber and micronutrients. Cheese and egg add additional protein.
Recipe Tips
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For extra crispy patties: Chill the shaped patties for 15–20 minutes before frying.
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For gluten-free: Use certified gluten-free breadcrumbs.
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For egg-free: Use a suitable egg replacer or a small amount of mashed potato as a binder.
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For more flavor: Add cumin, chili flakes, onion powder or a little grated Parmesan.
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Don’t make them too thick: Thin patties develop a better crispy exterior.
Quick Q&A
Q: Why are my patties falling apart?
A: The mixture may be too wet or lack a binder. Add 1–2 tablespoons of breadcrumbs and press the patties firmly.
Q: Can I make them ahead of time?
A: Yes. Shape the patties, refrigerate them in an airtight container, and cook within about 1–2 days.
Q: Can I freeze them?
A: Yes. Freeze cooked or uncooked patties in a single layer, then transfer to a freezer-safe container. Reheat until hot and crisp.
Q: Can I use leftover quinoa?
A: Absolutely. Cold leftover quinoa works particularly well because it is relatively dry.
Q: What sauce goes best with them?
A: Garlic yogurt, mint yogurt, hummus, tahini sauce, or a spicy tomato/chili dip all work well.
Q: Are these vegetarian?
A: Yes, when made with vegetarian cheese and breadcrumbs.