Store quinoa patties in an airtight container in the fridge for up to 3-4 days. To keep them longer, freeze in a freezer-safe container for up to 2 months. Always thaw frozen patties completely before reheating.
Cripsy Vegan Quinoa Patties for Burgers (Gluten-Free)
Cripsy Vegan Quinoa Patties are hearty, protein-rich veggie cakes that are naturally gluten-free and made without breadcrumbs. These simple plant-based fritters are great for burgers, meal prep, or adding extra veggies to your everyday meals.
Equipment
- 1 Small saucepan if you cook quinoa at home
- 1 Non-stick frying pan
- 1 Spatula
Ingredients
For cooking quinoa
- 1 cup uncooked (dry) quinoa OR 3 cups cooked
- 2 cups water
For "chickpea egg"
- ⅓ cup chickpea flour *see notes for substitutions
- ⅓ cup water
For patties mixture
- 2 green onions finely sliced, ~¾ cup (OR use yellow onion)
- 1 green garlic thinly sliced (OR 1 minced garlic clove)
- 2 carrots finely shredded (~1 ¼ cup)
- 2 tablespoons nutritional yeast (optional)
- 1 teaspoon sea salt
- ½ teaspoon red pepper flakes
- ½ teaspoon cumin powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon turmeric powder
- 3-4 tablespoons vegetable oil for frying
Instructions
- Rinse quinoa under cold water and drain well. Add to a pot with water, bring to a boil, then reduce heat and simmer for 10-15 minutes until the liquid is absorbed. Cover and let it steam for 5 minutes before fluffing with a fork. Set aside to cool.Skip this step if using pre-cooked quinoa.1 cup uncooked (dry) quinoa, 2 cups water
- Whisk chickpea flour and water together in a small bowl until smooth and lump-free.⅓ cup chickpea flour, ⅓ cup water
- Finely chop scallions and green garlic, and shred the carrots. In a large bowl, combine quinoa, chickpea “egg,” chopped veggies, nutritional yeast (if using), salt and spices. Mix well with your hands or a spoon.2 green onions, 1 green garlic, 2 carrots, 2 tablespoons nutritional yeast, 1 teaspoon sea salt, ½ teaspoon red pepper flakes, ½ teaspoon cumin powder, ¼ teaspoon ground black pepper, ¼ teaspoon turmeric powder, 3-4 tablespoons vegetable oil
- Scoop the mixture and shape into small patties, flattening gently with your hands. Heat a non-stick pan with oil over medium-high heat. Cook patties for about 3–4 minutes per side, flipping halfway through, until golden brown and crispy on both sides. Drain on paper towels and serve warm or cold.3-4 tablespoons vegetable oil
Notes
*Note: Replace "chickpea flour egg" with 2 flax eggs ( 1 flax egg = 1 tablespoon ground flaxseed + 3 tablespoons water), regular all-purpose flour or oat flour.
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- Nutritional yeast can be left out or replaced with vegan parmesan for a cheesy flavor.
- Make sure the quinoa is light and fluffy, not wet or soggy.
- Heat the pan well before cooking to get crispy patties.
- Press the patties firmly when shaping them so they don’t fall apart when flipped.
- Add more oil between batches if the pan gets dry to keep the patties crispy.
Nutrition
Calories: 86kcalCarbohydrates: 11gProtein: 3gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 166mgPotassium: 141mgFiber: 2gSugar: 1gVitamin A: 1398IUVitamin C: 1mgCalcium: 14mgIron: 1mg
Tried this recipe?Let us know how it was!
