I only use organic products. Such amazing quinoa patties!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 14 |
| Yield: | 14 patties |
Ingredients
- 1 cup low-sodium vegetable broth
- 1 cup dry quinoa, rinsed and drained
- ¾ cup water
- 3 tablespoons olive oil, or more as needed, divided
- 1 white onion, chopped
- 1 zucchini, grated
- 1 large carrot, grated
- garlic powder, or more to taste
- salt and ground black pepper to taste
- 4 large eggs, lightly beaten
- ½ cup oat groats, ground into a powder
Instructions
- Bring vegetable broth, water, and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Spread quinoa onto a large platter to cool.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir onion, zucchini, and carrot in hot oil until the onion is translucent, 3 to 5 minutes; transfer to a plate to cool.
- Mix cooled vegetables with 3 cups of the cooled quinoa in a large bowl; season with garlic powder, salt, and black pepper. Pour eggs and ground oats into the bowl; stir until the mixture comes together. Divide mixture into 14 portions and shape into patties.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Fry patties in hot oil until browned, about 2 minutes per side. Use more oil between batches as needed.
- I let them cool and put them in the fridge so my family can have healthy snacks throughout the week.
- The nutrition data for this recipe includes the full amount of the quinoa.
Nutrition Facts
| Calories | 120 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 51 mg |
| Sugars | 1 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I used already prepared Quinoa made it easier!
The quinoa patties were a great success!! I sort of combined the quinoa and zucchini patty recipes (since the quinoa has one zucchini – I added another 2) so it was a slightly larger batch. Everyone loved them!! Instead of regular flour, I used almond flour and also added a couple tablespoons of ground flaxseeds since the first ones were a little too soft. I have a good non stick skillet so I didn’t even use additional butter after the first set. We’ll definitely do them again!
So good! Good recipe to substitute whatever you have on hand. My son who doesn’t like quinoa likes these!!
I gave this 3 stars originally and my review was submitted before I could finish, I tried to edit but couldn’t. My apologies to MaryLou Hunter. This is a good healthy recipe than can be tweaked with whatever flavors that you would like. I added Italian season. Tips: when you put the patty in the pan, make sure the pan is hot and don’t turn the patty until it is brown and crispy or it will fall apart. This recipe makes a lot so plan to cut it down if you have a small crowd. I plan on freezing some to take out later.
No flavor. Even after adding fresh garlic. It needs tweaking for sure but it’s a great base for quinoa patties. The texture is awesome!
we made this and it came out ok
Missing any discernable taste. Needs chili powder or cumin or something… Not bad, not great either.
These patties are very tasty and recipe was very easy to follow
The patties were crispy and tasty and I’ll definitely make them again. I modified the recipe slightly based on what I had on hand. I didn’t have any zucchini so I used peeled & grated broccoli stalk instead. I put in two large cloves of garlic instead of the powder.
Pretty good. They didn’t stay together too well. Worked better by using more oil to fry them in.
only okay, pretty bland by themselves. Never did find Groats, but used ground oats instead. I did eat them all by putting them with other tastier foods and they added a nice crunchy consistency. Underneath a fried egg, or underneath a dollop of cauliflower mash, anything that has a gravy works well too. I had made canadian pork chops with dijon sauce and they were perfect underneath those.
Made according to recipe. Added a few chopped fresh mushrooms and still very bland. Next time may add green onion, maybe Italian seasoning? High protein non meat means I will try it again. I used leftover cold patties broken up to add to lunch green salad.
I love these! I made the recipe as is except used ground up almonds instead of oat groats. I fried them in coconut oil and they held together and got nice and crispy on the outside. I am looking forward to playing around with this recipe. I halved the recipe and got 16 patties. Made this recipe again and added some leftover black beans and cumin, love it! I did have to add extra ground up almonds so they would hold their shape.
Very happy with this recipe. Before I finished mixing the ingredients, I wondered if it were a bit weak in the spice category so, I added two large garlic cloves( minced) in the zucchini carrot sauté and then added about I teaspoon of dill weed. I fried two patties for dinner and decided to bake ( 400 degrees ) the remaining patties on parchment paper for about 20 min. , turning after 10 minutes. Personally, I liked both , although my husband liked the fried better. I made a quick Sriracha mayo to serve as a sauce and it was a hit! Will keep this recipe! Thanks.
I modified to fit what I had on hand. I excluded the zucchini, added a small baked sweet potato based on the ingredients for a similar recipe, used fresh garlic instead of powdered, used only two eggs, and used coconut flour instead of powdered oats. I refrigerated the patties before frying, but had a little trouble keeping them together, because I made them too big, so I switched to broiling close to the element two minutes on each side. Sweet, savory, and hearty! Thanks for the inspiration!
Kind of tastes like latkas to me – excellent! Will definitely make again.
Delicious and a new favorite in my family! Followed the recipe exactly with fantastic results. You could top this with just about anything and it will taste great but we especially enjoyed it with salsa and sliced avocado. Thanks so much for sharing this recipe I will be making it often!
Trying to introduce a new variety of healthy foods to my junk food junkie family. Made it just like the recipe except used two pressed cloves of fresh garlic instead. Served them with some fantastic Tzatziki I made fresh and what a hit! Can’t wait to eat the leftovers for lunch tomorrow. 😉
These really were yummy. I was just cooking for 2 so cut recipe in 1/2. I made guacamole to go with them. Also tried some with a little remoulade type sauce we had on hand. Seems to go with all kinds of flavors. May add a little red pepper too next time.
I really enjoyed these. The texture and taste is just right for me. I just ate the patty topped with some avocado, no bun or anything.
These really are OMG good. The cooked quinoa gets toasty during the second cooking process and crunches slightly and bursts with that nutty flavour. Everything comes quite well together here. I played around with this recipe and it is quite forgiving. I had to use buckwheat flakes instead of oatmeal and ended up having to use about 4 times the amount written. Evidently the two have different absorption qualities. I found that after letting the mixture set a while it firmed up to create a sturdy patty. I baked some “meatball” sized ones in the oven at 175°C for about 10-12 minutes. I flipped half of them halfway through. Any way you cook them, fried or baked, they come out perfectly; fried was just more flavourful. I served these with an assortment of homemade sauces like tartar, mustard and bbq and they went well with any sauce you dipped them in as well as being delicious on their own. Thank you MaryLou Hunter for your very nice recipe.