Quinoa Patties
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
10 patties
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Calories
127 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Quinoa Patties
Description
The recipe begins by mixing cooked quinoa with egg, oregano, garlic powder, salt, pepper, cheese, and minced red onion. Breadcrumbs are added next, absorbing moisture for a better texture. The mixture is formed into roughly 10 patties using a wet ¼ cup measure for uniform size. Cooking in hot avocado oil achieves a crispy, golden crust while keeping the center moist.
This recipe serves about four people, making it suitable for family meals or batch cooking. The patties can be frozen either before or after cooking, extending convenience and meal prep flexibility. Variations include substituting different shredded cheeses or using flax eggs instead of chicken eggs. Panko breadcrumbs can be swapped for gluten-free flours for dietary needs.
Leftovers store well in the fridge for up to five days and can be reheated in the oven for best texture preservation.
Ingredients
- 1 cup quinoa cooked
- 2 egg
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup mozzarella cheese
- ¼ cup red onion finely minced
- 1 cup panko breadcrumbs
- 4 tablespoons avocado oil divided
Instructions
- Combine quinoa, eggs, oregano, garlic powder, salt and pepper in a medium bowl. Stir in cheese and onions.
- Add the breadcrumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. Use a ¼ cup measuring up to scoop, wet your hands with water and form them into patties. It should make about 10 patties
- Heat 2 tablespoons of the oil in a large non-stick skillet over medium heat. Place half of the quinoa patties on the heated pan and cook until the patties are golden color, about 3-4 minutes per side. Set aside and repeat with the remaining oil and remaining patties.
Notes
- This recipe makes about 10 patties, serving approximately 4 people.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Patties can be frozen before or after cooking; freeze flat on a baking tray for at least 4 hours before transferring to bags.
- To reheat frozen cooked patties, thaw in the fridge overnight and warm in a 350°F oven until heated through.
- Flax eggs can replace chicken eggs to make the recipe egg-free: use 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg.
- Any shredded cheese can substitute mozzarella; panko breadcrumbs can be replaced with gluten-free flours like almond or oat flour for dietary preferences.
- Using a mini blender helps make dips perfectly smooth without chunks, complementing the patties well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10patties
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Serving | 1patty | |
| Calories | 127kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 37mg | 12% |
| Sodium | 151mg | 6% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 89IU | 2% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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