Delicious and nutritious veggie patties made with quinoa and fresh vegetables, perfect for a healthy meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Frying
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup cooked quinoa
1 cup grated zucchini (squeezed to remove excess moisture)
1 cup shredded carrots
1/2 cup finely chopped bell pepper (any color)
1/2 cup finely chopped onion
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 large eggs
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
2 tablespoons olive oil (for frying)
Instructions
In a large mixing bowl, combine the cooked quinoa, grated zucchini, shredded carrots, chopped bell pepper, chopped onion, breadcrumbs, and Parmesan cheese.
In a separate bowl, whisk together the eggs, minced garlic, oregano, salt, black pepper, and red pepper flakes (if using).
Pour the egg mixture into the vegetable mixture and stir until well combined. If the mixture feels too wet, add more breadcrumbs until it holds together.
Shape the mixture into patties, about 3 inches in diameter and 1/2 inch thick.
Heat the olive oil in a large skillet over medium heat. Once hot, add the patties in batches, making sure not to overcrowd the pan.
Cook each patty for about 4-5 minutes on each side, or until golden brown and crispy. Remove and place on a paper towel-lined plate to absorb excess oil.
Serve warm with your favorite dipping sauce or on a bun as a veggie burger.
Notes
For a gluten-free option, substitute regular breadcrumbs with gluten-free breadcrumbs or ground oats.
Add chopped fresh herbs like parsley or cilantro for an extra burst of flavor.