Ingredients
Equipment
Method
Instructions
- Prep Your Veggies: Start by prepping your vegetables. Grate the zucchini and use a clean kitchen towel or cheesecloth to squeeze out as much water as you possibly can. This is the most important step for crispy patties! Grate the carrot, finely chop the bell pepper and green onions.
- Combine Ingredients: In a large mixing bowl, combine the cooled cooked quinoa, squeezed zucchini, grated carrot, chopped bell pepper, and green onions. Add the lightly mashed chickpeas, breadcrumbs, egg, soy sauce, garlic powder, onion powder, cumin, and smoked paprika.
- Mix and Season: Gently mix all the ingredients together until they are just combined. It’s best to use your hands for this to avoid overmixing. Season with salt and freshly ground black pepper to your taste.
- Form the Patties: Take about 1/3 cup of the mixture and form it into a firm patty, about 3 inches wide. Place the formed patties on a baking sheet lined with parchment paper. This recipe should yield about 10-12 patties.
- Cook to Perfection: Heat the olive oil in a large skillet or frying pan over medium-high heat. Carefully place a few patties in the pan, making sure not to overcrowd it. Cook for 4-5 minutes on each side, until they are deeply golden brown and crispy. Transfer the cooked Quinoa Patties to a wire rack to cool slightly.
Notes
For the crispiest patties, ensure you squeeze all moisture from the zucchini and let the cooked quinoa cool completely. Cook in a preheated pan over medium-high heat, avoiding overcrowding, and let a crust form before flipping. To prevent patties from falling apart, ensure the zucchini is dry and consider adding more breadcrumbs if the mixture is too wet, or chilling the patties for 30 minutes before cooking. Variations: Make it vegan with a flax egg. For a gluten-free version, use gluten-free breadcrumbs and tamari. You can also add cheese like feta or parmesan, or add heat with red pepper flakes.