If you're looking for ways to use up leftover quinoa, try these crispy Vegan Quinoa Patties. Great for vegan burgers, they are healthy, high in protein, and incredibly flavorful.Made without eggs, breadcrumbs, or cheese these veggie quinoa cakes are ideal for those on a plant-based, vegetarian, gluten-free diet. Serve them up with homemade vegan ranch for the perfect meal prep option.
2tablespoonsnutritional yeast(optional, for cheesy taste)
1teaspoonblack salt (kala namak)I used it to give our patties that unique eggy flavor but you can use regular sea salt, too. Adjust it to your taste.
½teaspoonred pepper flakes
½teaspooncumin powder
¼teaspoonground black pepper
¼teaspoonturmeric powder
3-4tablespoonssunflowder oilfor frying
Instructions
Begin by rinsing 1 cup of quinoa under cold running water in a fine mesh strainer, ensuring a thorough wash. Drain well. In a small saucepan, combine the rinsed quinoa with 2 cups of water.Bring it to a boil over medium-high heat, then reduce the heat to a gentle simmer. Let it cook for 10-15 minutes until the quinoa absorbs all the liquid. Remove from heat, cover with a lid, and let it steam for an additional 5 minutes. Set it aside and allow it to cool.If you're using pre-cooked quinoa, you can skip this step.
Next, combine ⅓ cup water with ⅓ cup chickpea flour until you achieve a thick texture without any clumps.
Meanwhile, finely chop scallions and green garlic (as thinly as possible for the best texture) and finely shred your carrots.In a large bowl, combine the cooled quinoa, "chickpea egg, "vegetables, nutritional yeast, and spices. Use your hands to mix everything thoroughly. Check the saltiness level and add more salt to taste if needed.
Using a ¼ cup measure, shape small patties with your hands and gently flatten them. Heat a non-stick frying pan over medium to high heat, lightly greased with sunflower oil (about 4 tbsp).Once hot, fry your quinoa patties for 3-4 minutes, flip, and cook for an additional 3-4 minutes or until the patties are golden brown on both sides.
Serve immediately while still warm or cold paired with a vibrant pasta salad, vegan tuna salad, or dipped in vegan mayo, creamy avocado dip, and homemade hummus.Any leftovers can be stored in the refrigerator in an airtight container for up to 3-4 days or frozen in a freezer-friendly container for up to 2 months. If frozen, be sure to thaw before reheating.
Notes
*Note: Replace "chickpea flour egg" with 2 flax eggs ( 1 flax egg = 1 tablespoon ground flaxseed + 3 tablespoons water) or with regular all-purpose flour mixed with water (the same ratio).
Store quinoa patties in the refrigerator in an airtight container for up to 3-4 days. If you have leftovers and want to extend their shelf life, freeze the patties in a freezer-friendly container for up to 2 months. Before reheating frozen patties, ensure they are fully thawed.
Cut your vegetables into small pieces so it's easier to shape the quinoa cakes. Big chunks can make it tricky.
Make sure the quinoa isn't too wet. It should be light and fluffy, not soggy.
Make sure the pan is hot enough before you start cooking. This helps the patties get crispy without burning.
When you shape the patties, press them together firmly. This helps them stay in one piece when you flip them in the pan. Give them a good press to keep them together.
The time it takes to cook the patties depends on their size. If you make smaller ones, they'll cook faster, and if they're bigger, they'll need more time.
Once you put the patties in the pan, let them cook without flipping for a few minutes. This helps them get a nice golden brown on the bottom and keeps them from falling apart.
Don't overcrowd the skillet, if you add too many patties to it the oil temperature will decrease. Slower frying means more oil absorption, hence greasy, not crispy quinoa fritters.
If the oil gets soaked up, add more before cooking the next batch of quinoa cakes. This keeps them from sticking and gives them a nice crispy outside.
After frying, put the cooked patties on paper towels to soak up any extra oil and keep them crunchy.
See the post above for more ingredient substitution ideas.