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Veggie Bean Quinoa Patties
5 from 21 votes

Veggie Bean Quinoa Patties

Veggie Bean Quinoa Patties combine sautéed diced and grated vegetables with beans, quinoa, chopped walnuts, and spices to form hearty, flavorful patties. The mixture is cooked and cooled before forming, ensuring the right texture. Roasted cumin seeds and dry mango powder add aromatic and tangy notes. These patties can be pan-fried or frozen for later use.

Prep Time
30 mins
Cook Time
30 mins
Cool Down and Making Patties
30 mins
Total Time
1 hr 30 mins
Servings: 30
Calories: 56 kcal
Course: Main Course, Breakfast, Snacks
Cuisine: Mediterranean, Indian, American

Ingredients

  • 100 g onion ½ diced finely
  • 50 g bell pepper ½ of each color diced finely
  • 50 g carrot 1 medium sized grated
  • 50 g beetroot 1 medium sized grated
  • ½ cup corn kernel
  • 1 cup quinoa 1 cup cooked
  • 1 cup red kidney beans Boil to cook if using dry beans or you may use canned beans
  • 1 cup black beans Boil to cook if using dry beans or you may use canned beans
  • ½ cup walnuts Roasted and roughly chopped
  • breadcrumbs As required
  • 5 g green chilies 2-3 Finely chopped
  • 20 g cilantro Chopped
Spices
  • 1 teaspoon salt As per taste
  • 1 tablespoon cumin seed roasted
  • 1 teaspoon lemon pepper
  • 1 teaspoon red chili flakes Per taste
  • 1 teaspoon dry mango powder Or lemon juice (1 tbs)

Instructions

    Cup of Yum
  1. Heat oil in a wide pan and add cumin seeds followed by green chilies
  2.  Now add chopped onions and sauté for a minute.
  3.  After that, add corn and half mash it with a masher while sauteing it.
  4. Then add grated carrots and beetroot. Continue to sauté on high to evaporate the liquid from the vegetables. 
  5. Now add all bell peppers and again continue to sauté them on high for a minute while stirring it continuously. After that, add beans and half mashed them with a masher.
  6. Switch off the heat and let it cool down.
  7. When its cold enough to handle with bare hands, transfer the mixture into a mixing bowl and add quinoa. 
  8. If you have not already roasted and chopped the walnuts, now is the time to do it while mixture is cooling. Add the walnuts along with quinoa and mix.
  9.  Add cilantro as well and give it a good mix at the end.
  10. Finally, add all the spices (salt, roasted cumin seeds, lemon pepper seasoning, red chili flakes and dry mango powder/lemon juice) and mix. 
  11. Shape the mixture into small patties and coat them with breadcrumbs.
  12. Keep the coated cutlets in fridge for 1 hr. 
  13. After an hour, pan-fry them on a griddle at medium heat.
  14. Flip them once they are brown from the bottom and let me brown from the other side as well. 
  15. This is what the final patties should look like.

Notes

  • Freeze extra patties stacked with butter paper between them in a lidded glass container for convenient storage.
  • Reheat frozen patties by pan-frying on medium heat until warmed through and crisp outside.

Nutrition Information

Calories 56kcal (3%) Carbohydrates 8g (3%) Protein 2g (4%) Fat 2g (3%) Saturated Fat 1g (5%) Sodium 88mg (4%) Potassium 116mg (2%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 398IU (8%) Vitamin C 3mg (3%) Calcium 11mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 30 Serving

Amount Per Serving

Calories 56

% Daily Value*

Calories 56kcal 3%
Carbohydrates 8g 3%
Protein 2g 4%
Fat 2g 3%
Saturated Fat 1g 5%
Sodium 88mg 4%
Potassium 116mg 2%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 398IU 8%
Vitamin C 3mg 3%
Calcium 11mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.