How To Make Crispy Quinoa Patties
Whip up some meatless patties with these crispy quinoa patties, packed with lemon-pepper seasoned zucchini and carrots, for a lighter meal!
Combine the quinoa, eggs, salt, and lemon pepper in a large bowl. Stir in the parsley, onion, cheese, and garlic.
Stir in the bread crumbs and chopped carrot and zucchini. Let the mixture sit for a few minutes.
At this point, the mixture must be moist but holds together when cooking. Add more breadcrumbs to firm up the mixture. Or, add drops of water to moisten.
Heat the oil in a large skillet over medium-low heat, add 5 to 6 patties, cover, and cook for 7 to 10 minutes until the bottoms are deeply browned.
Carefully flip the patties with a spatula, then cook the second sides for 5 minutes or until golden.
Remove from the skillet and cool on a large plate while cooking the remaining patties. Add more oil to the skillet, if needed, between each batch.
Serve plain or in a pita, on a salad, on a sandwich, with sliced avocado or hot sauce on top, and enjoy!
The uncooked quinoa mixture keeps nicely in the refrigerator for a few days. Cover tightly and cook the patties when ready.
- Calories: 132.10kcal
- Fat: 3.90g
- Saturated Fat: 0.98g
- Trans Fat: 0.01g
- Monounsaturated Fat: 1.40g
- Polyunsaturated Fat: 1.24g
- Carbohydrates: 18.16g
- Fiber: 1.89g
- Sugar: 0.50g
- Protein: 5.98g
- Cholesterol: 38.89mg
- Sodium: 106.01mg
- Calcium: 55.68mg
- Potassium: 167.51mg
- Iron: 1.48mg
- Vitamin A: 35.86µg
- Vitamin C: 1.14mg
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Pies & Pastries
Pies & Pastries