Crispy Homemade Quinoa Patties

These golden, crispy quinoa patties transform humble ingredients into a versatile meal that works for lunch, dinner, or even as a hearty snack. Packed with protein and flavor, they've become my go-to recipe when I want something satisfying that pleases everyone at the table.

I first created these patties when trying to use leftover quinoa from meal prep, and they've since become my family's most requested weeknight dinner. My children who normally turn their noses up at "health food" devour these without hesitation.

Ingredients

• Cooked quinoa provides a complete protein and creates the perfect base for these patties
• Large eggs bind everything together and add additional protein
• Dried oregano brings a subtle Mediterranean flair that complements the other flavors
• Garlic powder infuses savory depth without the harshness of fresh garlic
• Salt enhances all the flavors while black pepper adds gentle heat
• Mozzarella cheese creates stretchy pockets of deliciousness when melted
• Red onion offers a mild sweetness and beautiful color contrast
• Panko breadcrumbs provide the essential crispy exterior texture
• Avocado oil has a high smoke point perfect for achieving that golden crust

How To Make Quinoa Patties

Mix the base

Combine cooked quinoa with eggs, oregano, garlic powder, salt, and black pepper in a medium bowl. Mix thoroughly to ensure the eggs coat all the quinoa and the spices distribute evenly throughout the mixture.

Add texture elements

Fold in the shredded mozzarella and finely minced red onion until they are completely incorporated. The cheese will help bind the patties while cooking and create wonderful melty pockets.

Incorporate breadcrumbs

Stir in the panko breadcrumbs and allow the mixture to rest for about 5 minutes. This resting period is crucial as it allows the breadcrumbs to absorb moisture, helping your patties hold together when cooking.

Form the patties

Using a quarter cup measure, scoop portions of the mixture. Wet your hands slightly with water to prevent sticking, then gently shape each portion into a patty about half an inch thick, pressing firmly enough to ensure they hold together.

Cook first batch

Heat 2 tablespoons of avocado oil in a large nonstick skillet over medium heat until shimmering. Cook half the patties for 3 to 4 minutes on each side until they develop a deep golden brown crust and firm up inside.

Cook remaining patties

Add the remaining 2 tablespoons of oil to the pan and repeat the cooking process with the second batch. Maintain medium heat to ensure even cooking without burning.

These quinoa patties remind me of my grandmother's potato cakes, but with a modern nutritional upgrade. The first time I served them to my husband, he was skeptical about quinoa being the star ingredient. By his third patty, he was asking how soon I could make them again.

Make-Ahead Options

The quinoa patty mixture can be prepared up to 24 hours in advance and stored covered in the refrigerator. This actually improves the texture as the ingredients have more time to meld together. You can even form the patties ahead of time and separate them with parchment paper in an airtight container. Just be sure to bring them close to room temperature before cooking for the most even results.

Serving Suggestions

These versatile patties shine as the centerpiece of numerous meals. Serve them atop a fresh green salad with a lemon vinaigrette for a light lunch. They make excellent sliders when tucked into mini buns with avocado and sprouts. For a heartier dinner, pair with roasted vegetables and a dollop of Greek yogurt mixed with herbs. My personal favorite way to enjoy them is for breakfast topped with a fried egg and hot sauce for a protein-packed start to the day.

Storage and Reheating

Leftover patties stay fresh in an airtight container in the refrigerator for up to 3 days. To reheat, avoid the microwave which can make them soggy. Instead, warm them in a dry skillet over medium-low heat for 2 minutes per side to restore their crispy exterior. For longer storage, freeze cooked and cooled patties in a single layer, then transfer to a freezer bag. Reheat frozen patties in a 350°F oven for about 15 minutes until heated through.

Recipe FAQs

→ Can I make these quinoa patties ahead of time?

Yes! You can prepare the mixture up to 24 hours in advance and store it covered in the refrigerator. You can also form the patties ahead of time and separate them with parchment paper in an airtight container. For longer storage, cook the patties completely, cool them, and freeze for up to 3 months. Reheat in a 350°F oven for 10-15 minutes.

→ What can I serve with these quinoa patties?

These versatile patties pair well with many accompaniments: try them with a fresh green salad, roasted vegetables, or a yogurt-based dipping sauce. They're excellent served with tzatziki, tahini sauce, or even marinara. You can also use them as protein in grain bowls or as a vegetarian burger alternative.

→ Can I substitute the mozzarella with another cheese?

Absolutely! While mozzarella provides a mild flavor and good melting quality, you can experiment with other cheeses. Feta offers a tangier flavor, cheddar adds sharpness, and parmesan brings a nutty depth. Just ensure whatever cheese you choose melts well and complements the other ingredients.

→ How do I ensure my quinoa patties don't fall apart?

The key is allowing the mixture to rest so the breadcrumbs can absorb moisture. Make sure your quinoa has cooled completely before mixing. The eggs are crucial binding agents - don't skip them. When forming patties, compress them firmly between your palms. Finally, don't flip them too early during cooking; let them develop a golden crust first for structural integrity.

→ Is there a gluten-free version of these patties?

Yes, you can easily make these gluten-free by substituting the panko breadcrumbs with gluten-free breadcrumbs, crushed gluten-free crackers, or even almond flour. You may need to adjust the amount slightly as different binding agents absorb moisture differently. Add a little at a time until you reach a consistency that holds together when formed into patties.

→ What cooking oil works best for these patties?

While the recipe calls for avocado oil due to its high smoke point and neutral flavor, you can substitute with other high-heat cooking oils like grapeseed, canola, or light olive oil. Coconut oil will impart a slight coconut flavor but works well texturally. For best results, make sure your oil is hot before adding the patties to achieve that perfect golden crust.