Crunchy Quinoa Veggie Patties

These protein-packed, golden-crispy patties are perfect for burgers, wraps, meal prep, or snacks — and they’re freezer-friendly too!

🛒 Ingredients

• 1 cup cooked quinoa (cooled)

• 1 cup grated carrot

• ½ cup finely chopped onion

• ½ cup sweet corn (optional but great crunch)

• 2 cloves garlic, minced

• 2 tbsp fresh parsley or cilantro, chopped

• ½ tsp cumin

• ½ tsp paprika

• ¼ tsp black pepper

• ½ tsp salt (or to taste)

• 1 egg (or 1 tbsp flaxseed + 2½ tbsp water for vegan)

• ⅓ cup breadcrumbs or oat flour

• 1–2 tbsp olive oil (for pan-frying)

👩‍🍳 Instructions

1. Mix: In a large bowl, combine quinoa, carrot, onion, corn, garlic, herbs, spices, salt, egg, and breadcrumbs.

2. Rest: Let mixture sit 5 minutes so it firms up.

3. Shape: Form into 8–10 patties.

4. Cook: Heat oil in a skillet over medium heat. Cook patties 3–4 minutes per side until golden and crispy.

5. Serve: In buns, wraps, bowls, or with yogurt/tahini dip.

⏱ Time & Yield

• Prep: 10 min | Cook: 10 min

• Makes: 8–10 patties

💡 Tips for Extra Crunch

• Add 2 tbsp crushed nuts or seeds

• Use panko instead of regular breadcrumbs

• Chill patties 15 minutes before frying

🔄 Variations

• Cheesy: Add ¼ cup grated cheddar or feta

• Spicy: Add chili flakes or jalapeño

• Gluten-free: Use oat flour or GF breadcrumbs

• Air fryer: 190°C (375°F) for 10–12 min, flipping once

🧊 Storage

• Fridge: 4 days

• Freezer: Up to 2 months (freeze uncooked or cooked)

🥗 Nutrition (Approx per patty)

• Calories: ~95

• Protein: ~4g

• Fiber: ~2g

⭐ WW Points (Approx)

• 1–2 points per patty (depends on oil & breadcrumbs)