Quinoa Patties
Crispy, slightly crunchy, and with great depth of flavor, these quinoa patties can stand on their own or as part of a larger meal.
Ah, quinoa. Such a popular and healthy food…but what to do with a Costco-sized bag?
We are moving and currently have a walk-in pantry that I am trying to work my way through. Somehow we ended up with several small bags and one giant Costco bag of quinoa. What on earth do I do with all this quinoa? It can be used in salads or as a base for proteins, yes, but I was looking for something that looked and felt different.
These quinoa patties were a hit with everyone in the family, even the kids! (My toddler had to eat his with ketchup…ew…but he ate with gusto!) They can be tweaked and personalized, and are great for hiding veggies. They also reheat very well in the toaster oven or air fryer!
What You Need:
- Quinoa (I like to cook mine in chicken broth for more flavor)
- Seasonings (these can be played with)
- Grated parmesan OR feta. I made a batch with feta and oregano that tasted just as good and had the same texture.
- Finely grated veggie of choice. I did carrot because it grates well on a rasp and disappears into the mixture.
- Eggs for binding
- Olive oil for pan frying
- Parchment, baking sheet, and large skillet
Let’s Make It!
Combine cooled quinoa with other ingredients and stir to combine well. The mixture can be placed in the fridge for a few hours or overnight.
The trickiest part is getting the patties onto the parchment-lined baking sheet, since it is quite a wet mixture. I found several ways that were acceptable. Using a large spoon works just fine, as long as you don’t mind uneven patties. If you want something more rounded and even, pack the mixture into a 1/4-cup measuring cup, then upturn the cup onto the baking sheet with a forceful bang. Preschoolers enjoy this. It is very loud though, so not a nap-time activity.
Once the patties are on the baking sheet, pop into the fridge for 20 minutes to several hours or even overnight. This helps the patties firm up and makes it easier to transfer to the pan. If you want a rapid chill, stick the pan in the freezer for 5-10 minutes.
When you are ready to cook, cover the bottom of a skillet with olive oil and heat over medium-high heat. Carefully transfer several patties (with spatula and hand) from the parchment to the pan. They should sizzle when they land. Smoosh them down with the spatula so they are maybe a quarter-inch in thickness. Cook approximately 3 minutes on each side or until they are of desired brown-ness. Remove to a platter and enjoy warm!
They keep well in the fridge for several days. I have not had enough leftovers yet to freeze, but I imagine if you placed parchment in between each patty they would freeze well for several months.
Yes! They will warm in the microwave, but will not be as crispy. You can dry fry them in a skillet, heat them in a toaster oven, or pop them in the air fryer. We have found that the air fryer is the quickest and also maintains the texture the best, with the toaster oven coming in second place.
Ingredients
Instructions
Combine all ingredients, mixing well. Line baking sheet with parchment paper.
Form patties in one of three ways:
- Pack mixture into 1/4-cup measuring cup until mostly full, then forcefully upend onto parchment.
- Use a large spoon and damp hand to form a 1/4-cup sized ball. Place on parchment.
- Use a small round biscuit cutter. Place on parchment and pack mixture into it to make even patties.
Place baking sheet in fridge for 20 minutes to several hours (or freezer for 10 minutes) to help mixture set.
Heat several Tablespoons of olive oil in a large skillet. Carefully place several patties in pan, pressing down with a spatula to flatten. Cook thin patties approximately 3 minutes on each side (until starting to brown).
