Go Back

Crispy Quinoa Vegetable Patties

Golden, crispy pan-fried quinoa cakes packed with carrots, spinach, and cheese, served with a zesty herb yogurt dipping sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 patties
Course: Appetizer, Lunch, Main Course
Cuisine: Healthy, Vegetarian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Patty Mixture
  • 2 cups cooked quinoa cooled
  • 2 eggs large, beaten
  • 1 cup carrots grated
  • 0.5 cup spinach chopped
  • 0.5 cup green onions sliced
  • 0.5 cup cheddar cheese shredded
  • 0.5 cup breadcrumbs
  • 2 cloves garlic minced
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 2-3 tbsp olive oil for frying
Herb Yogurt Sauce
  • 1 cup Greek yogurt plain
  • 1 tbsp lemon juice fresh
  • 1 tbsp fresh dill chopped
  • 1 tbsp fresh parsley chopped

Equipment

  • Large mixing bowl
  • Large Skillet
  • Box grater
  • Spatula

Method
 

  1. In a large bowl, combine cooled quinoa, beaten eggs, salt, pepper, and spices. Mix well.
  2. Add grated carrots, chopped spinach, green onions, cheese, and garlic. Stir to combine.
  3. Gradually add breadcrumbs until the mixture holds together when squeezed. Let sit for 5 minutes.
  4. Form mixture into 12 patties, pressing firmly to compact them.
  5. Heat olive oil in a large skillet over medium heat.
  6. Fry patties for 4-5 minutes per side until golden brown and crispy.
  7. Meanwhile, whisk together all sauce ingredients in a small bowl.
  8. Serve warm patties drizzled with the herb yogurt sauce.

Notes

Ensure you squeeze the liquid out of the grated carrots and spinach before adding to the mixture to prevent sogginess. Patties can be frozen after cooking.