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5.0 from 21 votes

Veggie Bean Quinoa Patties

These Veggie Bean Quinoa Patties are delicious and healthy. They are filled with the goodness of beans, quinoa, vegetables and walnuts. In other words, these low carb quinoa patties are high in fibers and proteins. When combined with multigrain healthy breads and accompaniments such as avocados, cucumbers, lettuce, tomatoes, etc., will make a mouth-watering burger.

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 carrots 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 Roasted cumin seeds
  • 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

  • If you don’t need all the patties then stack them in a glass container with a lid, separated by butter paper, and freeze it for future use. All you have to do is pan-fry on medium heat.   

Nutrition Information

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

Nutrition Facts

Serving: 30Serving

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.