There’s something deeply satisfying about making a veggie patty from scratch. Forget the bland, crumbly shop-bought versions; we’re talking about a patty that’s packed with texture, vibrant vegetables, and a wholesome, nutty flavour from the quinoa. This Quinoa Veggie Patties Recipe has become a staple in my kitchen. Friends always ask me for this recipe after trying it at dinner parties, and I’m always so happy to share it. They have a wonderfully crisp, golden-brown exterior that gives way to a soft, flavourful centre, studded with sweet carrots and fresh herbs.

What I adore about these quinoa patties is their versatility. They are substantial enough to be the star of the plate, served in a brioche bun with all the trimmings, yet light enough to accompany a fresh, leafy salad for a nourishing lunch. We often make a big batch at the beginning of the week for straightforward and healthy meals. The combination of protein-rich quinoa and fresh vegetables makes them a genuinely fulfilling meal that doesn’t rely on meat.

This recipe is for anyone looking for a delicious, high-protein veggie patty that holds together beautifully and delivers on taste. It’s ideal for meal preppers, families looking for tasty meat-free Monday options, or anyone who just appreciates good, honest homemade food. Let’s get into the kitchen and create something wonderful together.

Recipe Overview

This quinoa veggie patties recipe yields delightfully crisp yet tender patties with an earthy, savoury flavour. The nuttiness of the quinoa pairs beautifully with the sweetness of the carrots and the warmth of the cumin. I’ve found that the secret to getting them to hold their shape perfectly is a short chilling time before frying, which allows the mixture to firm up just enough.

• Prep Time: 20 minutes
• Chill Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4 people (makes 8 patties)
• Difficulty: Easy

Why You’ll Love This Quinoa Veggie Patties Recipe

• Genuine Flavour: These aren’t trying to imitate meat. They celebrate the wonderful taste of their ingredients: the slightly nutty, earthy flavour of quinoa, the natural sweetness from grated carrots and red onion, and a gentle warmth from toasted cumin and fresh coriander.
• Ready in About an Hour: From start to finish, including the crucial chilling time, these patties come together in just over an hour, making them manageable for a weeknight dinner.
• Flexible Recipe: You can easily adapt this recipe to what you have in the fridge. Swap the carrot for finely grated courgette (be sure to squeeze out the excess water!), or add in some finely chopped mushrooms or bell peppers.
• Great for Meal Prep: These are fantastic for making ahead. The uncooked mixture keeps well in the fridge for a day, or you can cook the patties and store them for quick lunches or dinners throughout the week.
• Family Tested: My whole family enjoys these, especially the little ones. They love them tucked into a soft pitta bread with a dollop of Greek yoghurt and some crisp lettuce. It’s a great way to get more vegetables and protein into their diets.

Quinoa Veggie Patties Recipe

⏱️ 20 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this quinoa patties recipe, we’re using simple, fresh ingredients. I recommend using Panko breadcrumbs if you can find them; their larger, airier texture creates an exceptionally crispy crust. For the quinoa, any colour will do—white, red, or tri-colour all work wonderfully.

• 100g quinoa, uncooked
• 200ml vegetable stock or water
• 1 tbsp olive oil, plus more for frying
• 1 medium red onion, finely chopped
• 2 cloves garlic, minced
• 1 large carrot, coarsely grated
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 50g breadcrumbs (Panko style recommended)
• 30g plain flour, plus extra for dusting
• 1 large free-range egg, lightly beaten
• A small bunch of fresh coriander, finely chopped
• Salt and freshly ground black pepper to taste

Sara’s Tip: Always rinse your quinoa thoroughly in a fine-mesh sieve before cooking. This removes the natural saponin coating, which can give it a slightly bitter taste. A good rinse ensures a clean, nutty flavour for your patties.

How to Make Quinoa Veggie Patties

The process for making these healthy quinoa veggie patties is straightforward. The key is to get the texture of the mixture right before shaping and frying. We want it to be firm enough to hold together but not dry.

1. Cook the Quinoa: Rinse the quinoa under cold water. Place it in a small saucepan with the vegetable stock or water. Bring to a boil, then reduce the heat to a low simmer, cover, and cook for about 15 minutes, or until all the liquid has been absorbed. Remove from the heat and let it stand, covered, for 5 minutes. Fluff with a fork and set aside to cool completely. This step is crucial; warm quinoa will make the mixture too soft. For tips on getting it just right, you can check out this guide on how to cook quinoa perfectly.
2. Sauté the Aromatics: While the quinoa cools, heat 1 tablespoon of olive oil in a frying pan over a medium heat. Add the finely chopped red onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Combine the Ingredients: In a large mixing bowl, combine the cooled cooked quinoa, the sautéed onion and garlic mixture, the grated carrot, ground cumin, smoked paprika, breadcrumbs, plain flour, and chopped coriander.
4. Mix and Season: Stir everything together until well combined. Add the lightly beaten egg and mix it through. The egg is our primary binder. Season generously with salt and freshly ground black pepper. Give it a final, thorough mix.
5. Chill the Mixture: This is the most important step for ensuring your patties don’t fall apart. Cover the bowl and place it in the refrigerator for at least 30 minutes (or up to an hour). This allows the breadcrumbs and flour to absorb moisture and helps the mixture become firm and easy to handle.
6. Shape the Patties: Once chilled, take the mixture out of the fridge. Lightly dust your hands and a clean plate with plain flour. Scoop out portions of the mixture (about 2-3 tablespoons each) and shape them into round patties, about 2cm thick. What works best for me is using a medium ice cream scoop for uniform size. Place the shaped patties onto the floured plate.
7. Fry to Perfection: Heat a generous layer of olive oil (about 3-4 mm deep) in a large frying pan over a medium heat. Once the oil is shimmering, carefully place a few patties in the pan, ensuring not to overcrowd it. Fry for 4-5 minutes on each side, until they are a deep golden brown and beautifully crisp.
8. Drain and Serve: Remove the cooked patties from the pan with a slotted spatula and place them on a plate lined with kitchen paper to absorb any excess oil. Repeat with the remaining mixture. Serve immediately while they’re warm and crisp.

Tips From My Kitchen

• Temperature Control: Keep your hob on a steady medium heat. If the oil is too hot, the outside of the patties will burn before the inside is warmed through. If it’s not hot enough, they’ll absorb too much oil and become greasy.
• The Secret Step: Don’t skip the chilling time! I used to struggle with this dish until I discovered this technique. Chilling the mixture is non-negotiable. It allows the binders to work their magic, making the patties cohesive and preventing them from crumbling in the pan.
• Make-Ahead: You can prepare the mixture up to 24 hours in advance and keep it covered in the fridge. You can also shape the patties and store them between layers of baking parchment in an airtight container in the fridge, ready to be fried.
• Storage: Cooked patties can be stored in an airtight container in the fridge for up to 3 days. They are great cold in salads or can be gently reheated in a 180°C (160°C fan) oven for 10 minutes. They also freeze brilliantly for up to 3 months.

Equipment You’ll Need

• Large frying pan
• Sharp knife and cutting board
• Large mixing bowl
• Small saucepan with a lid
• Spatula or slotted turner

Common Mistakes to Avoid

• Overcrowding the pan: Frying too many patties at once will lower the oil’s temperature, causing them to steam rather than fry. This prevents that lovely crisp crust from forming. Cook in batches for the best results.
• Using Wet Vegetables: If you substitute with a high-water-content vegetable like courgette, you must squeeze out as much moisture as possible after grating. Excess water will make the mixture too wet and lead to soggy patties that fall apart.
• Skipping the Chill Time: As I mentioned, this step is vital. A warm, loose mixture is the number one reason for patties that crumble. The 30 minutes in the fridge makes all the difference.

Delicious Variations to Try

Once you’ve mastered the basic recipe, it’s fun to get creative. These high protein veggie patties are a great canvas for other flavours.

• Spicy Version: Add 1/2 teaspoon of chilli flakes or one finely chopped fresh red chilli to the onion and garlic mixture for a pleasant kick of heat.
• Vegan Option: To make these vegan, simply replace the egg with a “flax egg.” Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water, let it sit for 5-10 minutes to thicken, and then add it to the mixture. Ensure your breadcrumbs are vegan, too.
• Mediterranean Twist: Add 50g of crumbled feta cheese, a tablespoon of chopped sun-dried tomatoes, and a teaspoon of dried oregano to the mixture for a Mediterranean feel.

What to Serve With Quinoa Veggie Patties

These patties are wonderfully versatile and pair well with so many things. Here are a few of my favourite ways to serve them:

• With a Yoghurt Dip: A simple dip of Greek yoghurt, a squeeze of lemon juice, fresh mint, and a little grated cucumber complements the earthy patties beautifully.
• In a Burger Bun: Serve them in a toasted brioche or wholemeal bun with crisp lettuce, sliced tomato, and a dollop of your favourite chutney or aioli.
• As a Salad Topper: Crumble a warm patty over a bed of mixed greens with avocado, cherry tomatoes, and a light vinaigrette for a substantial and healthy lunch.
• Drink Pairing: A crisp, cold glass of Sauvignon Blanc or a light pilsner works wonderfully with the fresh, herby flavours.

Frequently Asked Questions

Quinoa Veggie Patties

Crispy, flavorful veggie patties packed with protein-rich quinoa, grated carrot, and fresh herbs. An easy and healthy vegetarian main course that's perfect for lunch or dinner.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Vegetarian

Calories: 335

Ingredients Method Notes

Ingredients

  

• 100 g quinoa uncooked
• 200 ml vegetable stock or water
• 1 tbsp olive oil plus more for frying
• 1 medium red onion finely chopped
• 2 cloves garlic minced
• 1 large carrot coarsely grated
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 50 g breadcrumbs Panko style recommended
• 30 g plain flour plus extra for dusting
• 1 large free-range egg lightly beaten
• A small bunch of fresh coriander finely chopped
• Salt and freshly ground black pepper to taste

Method

 

1. Cook the Quinoa: Rinse the quinoa under cold water. Place it in a small saucepan with the vegetable stock or water. Bring to a boil, then reduce the heat to a low simmer, cover, and cook for about 15 minutes, or until all the liquid has been absorbed. Remove from the heat and let it stand, covered, for 5 minutes. Fluff with a fork and set aside to cool completely. This step is crucial; warm quinoa will make the mixture too soft. For tips on getting it just right, you can check out this guide on how to cook quinoa perfectly.
2. Sauté the Aromatics: While the quinoa cools, heat 1 tablespoon of olive oil in a frying pan over a medium heat. Add the finely chopped red onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Combine the Ingredients: In a large mixing bowl, combine the cooled cooked quinoa, the sautéed onion and garlic mixture, the grated carrot, ground cumin, smoked paprika, breadcrumbs, plain flour, and chopped coriander.
4. Mix and Season: Stir everything together until well combined. Add the lightly beaten egg and mix it through. The egg is our primary binder. Season generously with salt and freshly ground black pepper. Give it a final, thorough mix.
5. Chill the Mixture: This is the most important step for ensuring your patties don't fall apart. Cover the bowl and place it in the refrigerator for at least 30 minutes (or up to an hour). This allows the breadcrumbs and flour to absorb moisture and helps the mixture become firm and easy to handle.
6. Shape the Patties: Once chilled, take the mixture out of the fridge. Lightly dust your hands and a clean plate with plain flour. Scoop out portions of the mixture (about 2-3 tablespoons each) and shape them into round patties, about 2cm thick. What works best for me is using a medium ice cream scoop for uniform size. Place the shaped patties onto the floured plate.
7. Fry to Perfection: Heat a generous layer of olive oil (about 3-4 mm deep) in a large frying pan over a medium heat. Once the oil is shimmering, carefully place a few patties in the pan, ensuring not to overcrowd it. Fry for 4-5 minutes on each side, until they are a deep golden brown and beautifully crisp.
8. Drain and Serve: Remove the cooked patties from the pan with a slotted spatula and place them on a plate lined with kitchen paper to absorb any excess oil. Repeat with the remaining mixture. Serve immediately while they're warm and crisp.

Notes

For best results, ensure the cooked quinoa is completely cool before mixing. The 30-minute chilling step is crucial for helping the patties hold their shape during frying.

I really hope you enjoy making this Quinoa Veggie Patties Recipe as much as my family and I do. They are such a rewarding and tasty meal to put together from scratch. Once you’ve tried them, I’m sure you’ll find yourself making them again and again. If you’re looking for another family meal that always gets compliments, you might like to try our Cheeseburger Lasagna Recipe for a fun twist on a classic. And for dessert, these patties are light enough that you’ll have room for a treat like my simple Biscoff Truffles. Please do leave a comment below and let me know how you get on!

Happy cooking,

Sara Gomez