Crispy Quinoa Patties.

These simple crispy quinoa patties are so versatile. They’re a great meatless option that even meat eaters will love. Play around with your favorite vegetables and spices. Makes great leftovers!

Crispy Quinoa Patties - these versatile patties are crispy on the edges, warm in the center, and freeze well for a quick meal. Add your favorite spices and veggies!

Here’s the dessert we had on Sunday night. And before those frosted sugar cookie bars, we enjoyed quinoa patties for dinner. Crispy on the edges, savory, herbed, warm in the center… these meatless patties are one of the best things we’ve put on the table.

(Even my meat and potatoes loving fiancé agrees.)

Kevin’s older sister, Kerry – the one who inspired this recipe, makes these crispy quinoa patties on the regular. I’ve had hers several times, usually in the summer for a light lunch with a salad. Kerry is one incredible cook – she’s even hosting my bridal shower this summer. Cannot wait for all her amazing food.

Crispy Quinoa Patties - these versatile patties are crispy on the edges, warm in the center, and freeze well for a quick meal. Add your favorite spices and veggies!

Let me tell you a few things about these quinoa patties.

  • They are so versatile! Serve them warm over salads, serve them warm in pitas (falafel style) with creamy sauce and greens, layer them into a sandwich with avocado and cheese, or even simply drizzled with hot sauce.
  • Great make ahead option. Make this entire batch of them (about 20 patties) and freeze them so you always have them handy when you’re in a pinch. Or store them in the refrigerator for the week for a quick grab ‘n go lunch of dinner. They reheat wonderfully in the microwave.
  • There are so many variations! Get creative – what’s your favorite cheese? Add it. Love broccoli or cauliflower instead of zucchini? Make the swap. Add your favorite spices like lemon pepper, cumin, dill, or smoked paprika.

The version I’m sharing today has garlic, onion, fresh grated parmesan, parsley, carrot, zucchini, salt, and lemon pepper.

No matter which variety I make, I always use the onions and garlic for their unparalleled flavor. Kerry suggested a dill/feta cheese/zucchini version. I’m going to try that one next!

Crispy Quinoa Patties - these versatile patties are crispy on the edges, warm in the center, and freeze well for a quick meal. Add your favorite spices and veggies!

Crispy Quinoa Patties - these versatile patties are crispy on the edges, warm in the center, and freeze well for a quick meal. Add your favorite spices and veggies!

Like any burger, meatball, or veggie pattie recipe – you need to be careful with your ingredients. There needs to be enough “sticking power” to help the patties hold their shape. Here are a few tips to help keep the quinoa patties together:

  • Make sure you have the right balance of veggies and bread crumbs. If you’re gluten free, make sure your bread crumbs are gluten free as well. I have never had luck making these without breadcrumbs.
  • Make sure you chop your veggies nice and fine. I find pulsing them in a food processor gets them to the right size. (As well as cuts down your work!) The smaller your veggies are diced, the better they will hold the patties together.
  • If you find your mixture is too wet, add a little more cooked quinoa and/or bread crumbs. Alternatively, if you find your mixture is too dry, add a couple drops of water.

Form the mixture into about 20 patties, give or take. They will be about 2 inches in diameter. Cook on a lightly oiled skillet until crispy and brown on each side. I’ve simply used nonstick spray instead of oil before, but the nonstick spray doesn’t give the patties their beautifully crispy texture.

Oil is imperative for cooking the quinoa patties.

Crispy Quinoa Patties - these versatile patties are crispy on the edges, warm in the center, and freeze well for a quick meal. Add your favorite spices and veggies!

Besides the cooked quinoa patties making wonderful leftovers, the uncooked quinoa mixture also keeps well for a few days. Make the mixture up, cover and store in the refrigerator until you have some time to cook the patties on the stove.

This meatless option is truly a keeper in our house. So many ways to enjoy them, fabulous leftovers, easy, quick, and a great way to use up leftover quinoa, veggies, cheese, and spices. See more recipes in my savory recipes collection!

Crispy Quinoa Patties - these versatile patties are crispy on the edges, warm in the center, and freeze well for a quick meal. Add your favorite spices and veggies!

 

 

PrintPrint SaveSave

Crispy Quinoa Patties

These simple crispy quinoa patties are so versatile. They're a great meatless option that even meat eaters will love. Play around with your favorite vegetables and spices. Makes great leftovers!

Yield: about 20 patties

Prep Time: 30 minutes

Total Time: 1 hour

Ingredients:

  • 2 and 2/3 cups cooked quinoa
  • 4 large eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon lemon pepper
  • 2 Tablespoons chopped parsley
  • 1/2 small onion, finely chopped (about 1/3 cup)
  • 1/3 cup fresh parmesan cheese, grated
  • 3 cloves garlic, finely chopped
  • 3/4 cup gluten free whole grain breadcrumbs (or regular)
  • 1/2 cup finely chopped carrot and zucchini (1/4 cup each veggie)
  • 1 Tablespoon oil, plus more as needed

Directions:

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/zucchini. Let the mixture sit for a few minutes so the crumbs absorb some of the moisture.

At this point, you should have a mixture you can easily form into 20 thick patties. You want the mixture moist, so the patties aren't dry tasting. However, you want the mixture to hold together when cooking. You can add more bread crumbs to firm up the mixture, if needed. Alternatively, you can add a couple drops of water to moisten the mixture. *The uncooked quinoa mixture keeps nicely in the refrigerator for a few days. Cover tightly and cook the patties when you have time. 

Heat the oil in a large skillet over medium-low heat, add 5-6 patties, cover, and cook for 7 to 10 minutes until the bottoms are deeply browned. Carefully flip the patties with a spatula and cook the second sides for 5 minutes, or until golden. Remove from the skillet and cool on a large plate while you cook 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, with hot sauce on top, etc etc. There are so many ways to enjoy them! Cooked quinoa patties keep well in the refrigerator for 1 week or in the freezer for two months. A quick few seconds in the microwave will warm them back up to enjoy.

*Use any cheese, veggies, or spices you like best. The finer the veggies are chopped/grated, the easier the patties will stick together. I always pulse them in a food processor. No matter what else I add, I always use onion and garlic because they give so much flavor.

Recipe adapted from Kerry, who obtained it from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen By Heidi Swanson

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

How to Cook Quinoa

Of course today’s recipe cannot start without some cooked quinoa. I’m a huge fan of quinoa. It’s little cheerleader, if you will. You see, quinoa is a great gluten-free source of protein, iron, and fiber. It’s also a quick way to get in a serving of whole grains. Toss it into salads or soups, use it instead of rice, or throw it into a pot of chili. Or make these incredible crispy little numbers.

Here is a separate page for you to see exactly how I cook quinoa. It’s so simple and keeps wonderfully in the refrigerator.

How to Cook Quinoa - it's so simple, there's hardly any work involved! Step-by-step on sallysbakingaddiction.com

 

You will love these!

Crispy Quinoa Patties - these versatile patties are crispy on the edges, warm in the center, and freeze well for a quick meal. Add your favorite spices and veggies!

 

 

 

   

82 Responses to “Crispy Quinoa Patties.”

  1. #
    1
    Kimposted April 9, 2014 at 10:32 am

    I adore quinoa patties! They are so delicious and yummy but good for you. I love tossing a poached egg on top of mine. Love this!

    Reply

    • Sallyreplied on April 9th, 2014 at 11:11 am

      Kim, the poached egg is an awesome idea. I’m trying that this week because I have a ton of these leftover. Thanks for the suggestion!

      Reply

  2. #
    2
    Shelby S http://bellabakes.netposted April 9, 2014 at 10:35 am

    Ok, these look so good! I love the warm salad idea! :)

    Reply

  3. #
    3
    Georgia @ The Comfort of Cookingposted April 9, 2014 at 10:39 am

    I love that you added carrot, zucchini and Parmesan to these perfectly golden quinoa patties, Sally! They’d make a great side or addition to salads! Fabulous spring recipe.

    Reply

  4. #
    4
    Rachaelposted April 9, 2014 at 10:42 am

    OH MY GOSH! These look fantastic! I am a vegetarian and these seem perfect for me to make for dinner. I have dying for a great alternative to the same ol’ veggie burger! Thanks Sally, I will let you know when I try!

    Reply

    • Sallyreplied on April 9th, 2014 at 11:10 am

      Rachael, you’ll simply love these. I eat mostly vegetarian and these patties have some serious staying power. And are so fun to play around with using different veggies/cheeses.

      Reply

  5. #
    5
    Chelsea @ Gal on a Missionposted April 9, 2014 at 11:00 am

    We absolutely love quinoa patties! Gotta give these ones a try, Sally. Yum.

    Reply

  6. #
    6
    Marie @ Little Kitchieposted April 9, 2014 at 11:09 am

    YUM! I know I would devour these!

    Reply

  7. #
    7
    Emily @ Life on Foodposted April 9, 2014 at 11:11 am

    I have to come up with fun ways to eat quinoa otherwise my husband will not touch it. I think this is the perfect way to get him to eat up.

    Reply

  8. #
    8
    Laurenposted April 9, 2014 at 11:19 am

    I am SO lost when it comes to cooking quinoa, so I’m glad you decided to make a little tutorial. I always try to wing it every time! And these definitely look delicious! This is definitely something I could make my meat loving family for dinner this summer! :o) And I really love the idea of a pita with some sort of tzatziki sauce!

    Reply

    • Sallyreplied on April 9th, 2014 at 11:21 am

      YES. These are a great alternative to falafel with tzatziki sauce, Lauren. Mmm, you have to try it!

      Reply

  9. #
    9
    MyLinhposted April 9, 2014 at 11:28 am

    Yumm I’ve only had quinoa once I a salad with spinach, almonds and sun dries tomatoes. I loved it! I’m definitely making these. Can already imagine the patties on a brioche bun with some spinach and pickles. Pita doesnt sound bad either.. and I can eat anything with sweet chili sauce! .oh the endless options.. <3 thank you for sharing!

    Reply

    • Sallyreplied on April 9th, 2014 at 2:05 pm

      mmm that salad with almonds and sun dried tomatoes sounds so good!

      Reply

  10. #
    10
    Amberposted April 9, 2014 at 11:30 am

    We had quinoa patties for dinner last night! I like the idea of switching out your favorite veggies/cheese. I’ll have to try that next time! I usually flash-freeze prior to cooking, then just put them on the counter about 20 minutes before I’m ready to cook. Freshly cooked in a pinch!

    Reply

    • Sallyreplied on April 9th, 2014 at 2:04 pm

      How perfect – let me know which veggies/cheeses you try Amber!

      Reply

  11. #
    11
    Colleen @ What's Baking in the Barbershop?!posted April 9, 2014 at 11:38 am

    Ooooh, I love this recipe, Sally! We cook quinoa about once a week as a side with dinner, and we always have some leftover. This would be a fantastic way to use that leftover quinoa! Definitely going to try these :)

    Reply

    • Sallyreplied on April 9th, 2014 at 2:04 pm

      Yes! Great use for leftover cooked quinoa. Absolutely. Enjoy!

      Reply

  12. #
    12
    ami@naivecookcooksposted April 9, 2014 at 12:49 pm

    I love anything with quinoa. Even my 2nd post was about quinoa patties. Funny, these patties made me nostalgic. How fast time flies. haha
    These patties look crispy and tasty! Will be trying soon for sure!

    Reply

  13. #
    13
    Pip {Cherries & Chisme}posted April 9, 2014 at 12:52 pm

    This looks amazing!! Do you have to cook the vegetables beforehand?

    Reply

    • Sallyreplied on April 9th, 2014 at 2:03 pm

      Nope! Raw is perfect.

      Reply

  14. #
    14
    Melanie @ Bon Appét'Eatposted April 9, 2014 at 2:13 pm

    This looks amazing! A must try! Pinning it!
    Super nice to see savory recipe too on your blog!

    Oh, and congrats on your TV appearance! This is so exiting and so rewarding!

    Reply

    • Sallyreplied on April 9th, 2014 at 6:07 pm

      Thanks very much Melanie!

      Reply

  15. #
    15
    Averie @ Averie Cooksposted April 9, 2014 at 2:35 pm

    Mmmm they look so good, Sally! Love the crispy edge/sear you were able to get and I know patties are not easy to shoot. At least for me they never have been :) I love quinoa and it’s so versatile and remember when I had to be strictly GF no cheating at all, quinoa was my lifesaver! pinned

    Reply

    • Sallyreplied on April 9th, 2014 at 6:07 pm

      I’m having a lot of fun experimenting with quinoa in the kitchen! And you are right – they were NOT easy to shoot!

      Reply

  16. #
    16
    Lisa @ Simple Pairingsposted April 9, 2014 at 2:43 pm

    Love this! Can’t wait to try these – I love quinoa; such a healthy and filling ingredient. Will be a great addition to my salads!

    Reply

  17. #
    17
    Jenposted April 9, 2014 at 2:55 pm

    Any suggestions on a substitute if I didn’t want to use eggs in the recipe?

    Reply

    • Sallyreplied on April 9th, 2014 at 6:06 pm

      I’m unsure.

      Reply

    • Allysonreplied on April 10th, 2014 at 9:41 am

      I’ve heard that ground flaxseed can do it:
      (from care2.com)

      To replace one egg:
      1 tablespoon ground flaxseeds
      3 tablespoons water (or other liquid)

      Stir together until thick and gelatinous.

      You can also use whole flaxseeds:
      1 tablespoon whole flaxseeds
      4 tablespoons water (or other liquid)

      Process seeds in a blender to a fine meal, add liquid and blend well.

      You can make a bigger batch by increasing the ingredient amounts. Store in the refrigerator for up to two weeks.

      So, that may be worth a try – maybe use vegetable stock/broth for the liquid? Good luck!

      Reply

  18. #
    18
    Mary Frances @ The Sweet {Tooth} Lifeposted April 9, 2014 at 3:02 pm

    Cutest mixing bowl EVER. I hope my future in laws are as amazing cooks as yours! These quinoa patties sound like they would satisfy any salty, crispy, comfort craving – and in a healthy way! Tell Kelly thanks on my behalf ;) Your version is amazing! Pinned!

    Reply

  19. #
    19
    Julie @ This Gal Cooksposted April 9, 2014 at 3:29 pm

    LOVE these little patties. Quinoa has basically been a staple in my house since I first tried it a few years ago. I always love finding new recipes. Thanks for sharing, Sally!

    PS, another way to cook quinoa – using a rice cooker. I just measure out the quinoa and the water exactly as I would for rice, throw it in the rice cooker and set to “cook.” Works like a charm! :)

    Reply

    • Sallyreplied on April 9th, 2014 at 6:05 pm

      Awesome suggestion Julie! I don’t have a rice cooker. But that’s another reason why I need one!

      Reply

  20. #
    20
    The Kitchenmaidposted April 9, 2014 at 5:41 pm

    These look amazing – I love quinoa, but the other members of my household aren’t so keen. If I can sell these into them as falafels, they will be a winner!
    Do you think they could be baked on a liberally oiled tray? I much prefer that technique to pan frying, just because it’s so much easier (and cuts down on the oil needed too). Thanks!

    Reply

    • Sallyreplied on April 9th, 2014 at 6:05 pm

      My future sister in law, from who I received the recipe, says she often bakes them that exact way. I’ve never tried it though. Enjoy!

      Reply

    • Kellyreplied on April 9th, 2014 at 9:34 pm

      This was my question too. Glad I checked. :)

      Reply

  21. #
    21
    Chelsea @chelseasmessyapronposted April 9, 2014 at 6:22 pm

    Wow, these looks so good Sally! I am a quinoa addict! I am definitely trying these soon! Love how crispy they are, pinned :)

    Reply

  22. #
    22
    JanetFCTCposted April 9, 2014 at 7:58 pm

    These look so good! It’s hard to find decent meatless meal and/or dishes featuring quinoa that aren’t boring. This is something that even my husband and kids would love.

    Reply

  23. #
    23
    Jessica @ Sweet Menuposted April 9, 2014 at 9:47 pm

    Oh wow, these look so good! My mouth is watering! I have actually never eaten or cooked with quinoa before but you have just given me a good reason to try !

    Reply

  24. #
    24
    Kate from Scratchposted April 10, 2014 at 9:29 am

    These sound good and the color is very appetizing! This is a great option for a healthy lunch, thanks for sharing!

    Reply

  25. #
    25
    Allysonposted April 10, 2014 at 9:48 am

    I have been afraid to try quinoa for my family, but my 6 y.o. was recently diagnosed with Celiac disease and I know how healthy this is! (I like it, but my boys are picky) I’ve been saving the little ends of our Udi’s bread loaves to make GF crumbs and I think we’ll try these patties next week! (broccoli/cheddar may appeal to them)

    Sally, thank you SO MUCH for working even harder to make some GF recipes! I’m sure I’m not the only one who appreciates it!

    Reply

    • Sallyreplied on April 10th, 2014 at 1:07 pm

      Thanks Allyson! I’m really enjoying c=gluten free cooking/baking these days! Hope to start adding more and more to my repertoire.

      Reply

  26. #
    26
    Deviwhitethornposted April 10, 2014 at 2:11 pm

    Perfect! Just the thing I need! There are only so many veggie meals out there and I’ve been starved for a new idea. Thank you SO much Sally :) Dinner, here I come!

    Reply

  27. #
    27
    Cate @ Chez CateyLouposted April 10, 2014 at 3:43 pm

    Sally these look so good! And I love how versatile they are!! Definitely trying these for dinner soon – especially since you said Kevin is a fan!

    Reply

  28. #
    28
    Laura (Tutti Dolci)posted April 10, 2014 at 4:02 pm

    These patties look so good, love the crisp exterior!

    Reply

  29. #
    29
    Bree Kitchenposted April 10, 2014 at 5:31 pm

    Such a great idea, you’ve sparked many new dinner ideas for me :P

    Reply

  30. #
    30
    Carlaposted April 11, 2014 at 7:24 am

    These sound great!!! I’m definitely making them this weekend; perfect for lunch salads. Is it half a cup of carrot and half a cup of zucchini or half a cup of both? Thanks

    Reply

    • Sallyreplied on April 11th, 2014 at 8:46 am

      1/2 cup combined veggies. I’ve done up to 2/3 cup sometimes, but usually 1/2 cup total.

      Reply

  31. #
    31
    Candiceposted April 11, 2014 at 9:48 am

    These spices look like they work well all together with the veggies! Can’t wait to try this!

    Reply

  32. #
    32
    Silvanaposted April 11, 2014 at 2:34 pm

    Hola!
    Yesterday I invited my friends for dinner and prepared your just-published recipe. As I’m peruvian & vegetarian I always carry with me quinoa to every country I go. EVERYBODY loved them! Thanks for the great recipe. I will cook them again but this time i will wrap them falafel style.

    Reply

    • Sallyreplied on April 11th, 2014 at 2:40 pm

      I’m so glad you already tried these out, Silvana! Thanks so much for reporting back.

      Reply

  33. #
    33
    Kira - The Healthable Old Soulposted April 11, 2014 at 4:32 pm

    I love seeing you throw your awesome baking into awesome grain cooking!

    Reply

  34. #
    34
    Jess @ On Sugar Mountainposted April 12, 2014 at 7:01 pm

    Now I am a serious meat-lover. Meat Lovers’ Pizza could pretty much be called “jess’s pizza” but I could easily see myself chowing down on these gorgeously crispy quinoa patties! I’ll take a million, please and thank you. ;)

    Reply

  35. #
    35
    Jaclynposted April 12, 2014 at 9:47 pm

    I’ve been wanting to try making quinoa patties forever. These look delicious!

    Reply

  36. #
    36
    Amy @ Amy's Healthy Bakingposted April 12, 2014 at 10:31 pm

    My mom loves keeping frozen veggie burgers around for quick lunches and dinners (especially Morning Star’s black bean burgers), but she’s never tried a quinoa one before. That looks and sounds so fun — and right up her alley! Especially with all those veggies and cheese… Always favorites in our family!

    Reply

  37. #
    37
    laurasmessposted April 13, 2014 at 10:46 am

    I’ve never used quinoa in patties before. This recipe seems like a great place to start… yum! Love the look of the crispy exterior. I can even imagine using these in burgers.

    Reply

    • Sallyreplied on April 13th, 2014 at 2:35 pm

      Definitely a good place to start, Laura. Hope you try them!

      Reply

  38. #
    38
    Jenniferposted April 13, 2014 at 3:13 pm

    Hi Sally. :) I just got done making these for lunch and they are fantastic! They stuck together in patty form really nicely as compared to other veggie burgers I have tried making before. I made 19 patties formed using two scoops from a medium cookie scoop. The cookie scoop made it quick to form the patties and easy to ensure all patties were equal in size. I enjoy many of your healthy recipes and appreciate how you have expanded your blog to include savory recipes.

    Reply

    • Sallyreplied on April 13th, 2014 at 3:38 pm

      Thanks Jennifer! What a sweet comment. I’m trying to expand – more healthy, more savory recipes. Readers are loving it! I’m happy. I cook a lot, so I enjoy sharing the recipes we eat everyday on my blog. Anyway, so glad you enjoyed these!

      Reply

  39. #
    39
    Bonnieposted April 13, 2014 at 3:44 pm

    What do you mean by 1/2 cup finely chopped carrot and zucchini in the recipe? Do you mean half cup each of carrot and zucchini which would be 1 cup altogether, or 1/4 cup each of carrot and zucchini( 2 1/4= 1/2 c) ? thanks :)

    Reply

    • Sallyreplied on April 13th, 2014 at 3:58 pm

      1/4 cup each, so 1/2 cup total. Enjoy!

      Reply

  40. #
    40
    Stephanie @ Eat. Drink. Love.posted April 14, 2014 at 1:30 am

    These look scrumptious, Sally! I got sick of quinoa for a while and had to take a break, but these make me want it again!

    Reply

  41. #
    41
    Allergy Cookieposted April 17, 2014 at 11:53 pm

    Yummy! Can’t wait to start experimenting with these!

    Reply

  42. #
    42
    Saraposted April 21, 2014 at 1:09 pm

    I made these last night for dinner with chipotle rather than parsley. They are SOO delicious!! I’m currently enjoying them for lunch today. Thank you very much Sally, this is an amazingly simple and delicious recipe. I love it.

    Reply

    • Sallyreplied on April 21st, 2014 at 2:04 pm

      Thanks Sara! Happy you’re enjoying them. I need to make another batch soon.

      Reply

  43. #
    43
    Christyposted May 6, 2014 at 11:27 am

    Sally, I am new to your blog, and I have really been enjoying looking through your recipes. The Crispy Quinoa Patties are the first recipe I’ve tried, and they are AMAZING! I am on a very restricted diet for a mast cell disorder, and with just a couple of substitutions I was able to eat them without any issues. Thank you so much for a wonderful blog and an absolutely fantastic recipe!

    Reply

    • Sallyreplied on May 6th, 2014 at 3:14 pm

      Thank you Christy! And hope you try many more recipes that you are able to eat. Enjoy!

      Reply

  44. #
    44
    Ashleyposted May 9, 2014 at 2:48 pm

    I made these this week and they were delicious but ended up being crumbly. Tended to fall apart when I turned them. Any idea what went wrong or what I need to do to fix it?

    Reply

    • Sallyreplied on May 9th, 2014 at 4:04 pm

      Sounds like you need another binder – try to add 1 more egg. You want the mixture to be wet, that’s how you know it will stick together.

      Reply

  45. #
    45
    Lisaposted May 10, 2014 at 10:36 am

    I made these last night with a little BBQ sauce on top and a salad on the side. My hubby and I both LOVED them!! Blown away at how tasty they were and how nicely they held together and crisped up. We have been searching for an easy, tasty, versatile vegetarian dinner staple, and this is it!! Will be a go-to in my house for sure! Thank you!

    Reply

  46. #
    46
    Latifaposted May 12, 2014 at 7:46 am

    I tried these patties last night and they truned out amazing, so yummy healthy and easy to make,,,
    i have some leftover un cooked patties and they’re going to be my dinner for today.
    thank you sally for the amazing recipe

    Reply

  47. #
    47
    Bonnieposted May 17, 2014 at 4:03 pm

    What would be a good alternative to zucchini? I have carrot but no zucchini. Would bell pepper or broccoli work? :)

    Reply

    • Sallyreplied on May 18th, 2014 at 9:10 am

      I’ve done both bell pepper and broccoli instead of the carrots and zucchini. Go with whatever you like best. Broccoli and carrot would be a great combo.

      Reply

  48. #
    48
    Jessicaposted June 14, 2014 at 12:54 pm

    Would it work to sub couscous for quinoa? Not quite as healthy but I’ve got a boat load of it in my pantry…

    Reply

    • Sallyreplied on June 14th, 2014 at 1:00 pm

      Absolutely.

      Reply

      • Jessicareplied on June 15th, 2014 at 9:23 am

        Just tried it, they worked out wonderfully! Thank you!

  49. #
    49
    Peggyposted June 16, 2014 at 10:44 pm

    Oh wow! I just cooked up a batch of these – used carrots and fresh dill and some old dried up mushrooms :D

    I’m here to tell you that THIS is delicious and is going to be one of my new comfort foods, thanks so much!!!

    Reply

    • Sallyreplied on June 17th, 2014 at 8:25 am

      Yours sound delicious Peggy – and thanks for reporting back!

      Reply

  50. #
    50
    Ginaposted June 18, 2014 at 9:24 pm

    My husband and I just started what we call ‘weekday vegetarian’, so I hunted pinterest for some good meal ideas. This one made this weeks menu! We just finished eating these for dinner. And oh my goodness, SO. GOOD! And not just good for a veggie burger. Just straight up, GOOD. All the flavors are so good with each other.
    I’m sort of foolish in that I like to alter recipes before I have even tried them. In this one we did 2 cups quinoa and 2/3 cup lentils. I guess I don’t have anything to compare it too but I imagine they may have helped hold them together because after cooking the lentils they become a little mushy/sticky (can’t think of a better way to describe them) and they may have given the patties a little more substance. We didn’t use carrots per my husband request and I ate them with avacado on top he used a wasabi dressing. Such a delightful meal! I am excited that we can freeze the patties, I think they will be our go to for packing lunches during the week since we used to make lunch meat and cheese sandwiches quite often.
    Thank you for the recipe! Excited to enjoy these all the time!

    Reply

    • Sallyreplied on June 19th, 2014 at 2:18 pm

      Hey Gina! Thanks for reporting back! Your version sounds absolutely delicious. Love the suggestion of eating them with avocado – I’ll do that next time!

      Reply

  51. #
    51
    Annposted June 20, 2014 at 1:40 pm

    FYI – I have made these TWICE now and love them more each time. I am spreading the joy of these wonderful patties. Great addition to my repertoire for meatless meals (says the omnivore)!

    Reply

  52. #
    52
    Millefeyposted July 14, 2014 at 1:39 pm

    I made these today and I think they turned out very well, so thank you for the recipe! It was just what I needed. :) Plus, they browned really nicely and held together great. (Totally fooled my cat with these, she still believes they are meatballs!)

    Reply

  53. #
    53
    Polly Woodsposted July 20, 2014 at 6:31 pm

    These are very tasty & love the texture. Also makes a great basic recipe to follow when you want to switch it up: I used the proportions here to make some savory breakfast patties (with onion, garlic, sage, thyme, rosemary, salt & pepper….. ).

    NOTE: I’ve cut most bread out of my diet & had good results substituting brown rice flour for the bread crumbs. I’m afraid I didn’t measure, but added gradually until the quinoa hung together. Turned out great!

    Reply

  54. #
    54
    Rachel Amandaposted July 24, 2014 at 7:08 pm

    I made these for dinner tonight and they will definitely become a regular part of our menu…because my 6 year old not only ate them but said they were her favorite part of the meal!

    I used cauliflower and yellow bell pepper instead of the carrot and zucchini, because it was what I had on hand. The flavor combo was great. And the texture – soft inside and crispy on the outside – was excellent.

    Reply

Leave a Comment