Crispy Quinoa Patties (Vegan Vegetable Cakes)
Author:This is an easy vegan recipe for crispy quinoa patties that are healthy and delicious! Served with a yummy herb dip, these vegan and gluten-free mini burger cakes are perfect as a lunch to go, a side or main dish alongside a salad, or a hearty breakfast or brunch snack!
Ingredients
- 1 cup (200 g) dry quinoa
- 1.5 cup (400 ml) vegetable broth
- 1 large carrot finely grated
- ½ bunch parsley finely chopped
- 1 onion finely chopped
- 4 cloves garlic finely chopped
- 1.5 tsp curry powder e.g. Madras, garam masala, or tandoori masala
- ½ tsp salt or more to taste
- ½ tsp pepper or more to taste
- ½ cup (50 g) quick oats or breadcrumbs
- 1 tbsp potato starch or cornstarch or rice starch, optional
- 2 tsp oil e.g. canola oil + more for frying the patties
To serve
- vegan herb dip see broccoli nuggets recipe
- sesame seeds
Instructions
*Note: check out the recipe video + step-by-step photos above! Also, I recommend measuring the ingredients in grams and ml.
- First rinse the quinoa thoroughly in a fine-meshed sieve. Then drain and add to a pot with the vegetable broth. Bring to a boil and cook over low heat according to package directions for about 15-20 minutes.
- Meanwhile, finely grate the carrot and finely chop the parsley, onion and garlic.
- Heat about 2 tsp oil in a small pan and sauté the onion for about 2-3 minutes until translucent. Then add the garlic and sauté for another minute.
- Add the cooked quinoa, carrots, parsley, sautéed onion and garlic, curry powder, salt and pepper to a bowl and mix to combine. Then sprinkle the oats and potato starch on top and mix again until combined. Taste and adjust seasonings if needed. Set aside for at least 10 minutes (or overnight in the refrigerator).
- Lightly moisten your hands and shape the mixture into about 16 patties, about 50-55 g each.
- Heat about 2 tbsp of oil in a non-stick pan and cook the patties on both sides until golden brown and crispy (fry uninterrupted for a few minutes until the bottom side turns golden brown before flipping them to ensure that they will not fall apart).
- Meanwhile, blend all ingredients for the herb dip until creamy.
- Sprinkle the patties with sesame seeds as desired and serve with the herb dip. They also taste good as a side dish next to a salad or in a Buddha Bowl or serve as a wrap wrapped in vegan naan, flatbread or tortillas.
- Enjoy!
Notes
- Instead of quinoa you could also use millet or couscous. Please follow the instructions on the package, as the amount of water and cooking time varies.
- Instead of parsley you can also use other herbs or green leafy vegetables such as basil, spinach, arugula or chard or a combination of different varieties.
- If you like, you can add chopped nuts or seeds. For even more flavor, you can toast them briefly in a pan beforehand.
- Feel free to use other spices or add additional ones. You can also sprinkle in some nutritional yeast or vegan parmesan for a cheesy flavor!
- More information about the recipe, including storing and freezing instructions, are mentioned in the blog post above!
Nutritions
Serving: 1Patty | Calories: 66.7kcal | Carbohydrates: 11.9g | Protein: 2.4g | Fat: 1.1g | Saturated Fat: 0.1g | Sodium: 117.5mg | Potassium: 118.4mg | Fiber: 1.5g | Sugar: 0.7g | Vitamin A: 1178IU | Vitamin C: 2.1mg | Calcium: 13.2mg | Iron: 0.8mg
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!