Quick Quinoa Patties Recipe

My easy Quinoa Patties transform yesterday’s side dish into a crispy, golden main event that the whole family devours.

You get this satisfying crunch on the outside while the inside stays tender and cheesy. It is one of those simple vegetarian recipes that feels substantial enough for dinner but light enough for a quick lunch.

Why This Quinoa Patties Recipe is a Keeper

This recipe is incredibly forgiving and comes together in just about twenty minutes from start to finish. You can easily customize the flavors with whatever herbs or cheese you have on hand in the kitchen.

They hold their shape perfectly in the pan without falling apart, which is often a struggle with veggie fritters. The combination of panko and egg creates a sturdy binder that results in a texture everyone enjoys.

It is a fantastic way to sneak more protein-packed grains into your diet without it feeling like health food. Even the kids ask for seconds because they taste more like a cheesy treat than a wholesome meal.

If this dish hit the spot, you’ll want to try my Ultimate Italian Pasta Fagioli Soup next, plus the Roast Beef with Gravy Recipe delivers the same bold flavors.

Everything You Need for Perfect Quinoa Patties

Here are the simple pantry staples required for this recipe:

• Cooked Quinoa: Chilled quinoa works best to keep the patties firm, making it ideal for leftovers.
• Eggs: These act as the main binder to hold everything together during frying.
• Mozzarella Cheese: Shredded cheese adds moisture and a great savory flavor.
• Panko Breadcrumbs: These provide the necessary crunch and help absorb excess moisture.
• Red Onion: Finely minced onion gives a nice sharp bite and depth.
• Seasonings: A mix of dried oregano, garlic powder, salt, and black pepper.
• Avocado Oil: Perfect for pan-frying due to its high smoke point and neutral flavor.

My Method for Quinoa Patties

Let’s get these crispy cakes on the stove:

1. Start by taking a medium mixing bowl and combining your cooked quinoa, eggs, oregano, garlic powder, salt, and pepper. Stir these ingredients together thoroughly until the eggs are broken down and coating the grains. Next, fold in the shredded mozzarella and finely minced red onion until they are evenly distributed throughout the bowl. Finally, add the panko breadcrumbs and give it one last stir, then let the mixture rest for a few minutes; this pause allows the breadcrumbs to absorb moisture, which prevents the patties from falling apart later.
2. Using a quarter-cup measuring scoop, portion out the mixture to ensure even sizing. Wet your hands slightly with water to prevent sticking, then firmly shape each scoop into a round, flat patty about half an inch thick. You should end up with approximately ten patties. Place them on a plate or cutting board as you work, so they are all ready to hit the pan at the same time.
3. Heat two tablespoons of avocado oil in a large non-stick skillet over medium heat until it shimmers. Carefully place half of the Quinoa Patties into the hot pan, ensuring you do not overcrowd them so they crisp up properly. Cook for about three to four minutes on the first side until deep golden brown, then gently flip and cook for another three minutes on the second side. Transfer the cooked patties to a plate, add the remaining oil to the pan, and repeat the process with the second batch.

Pro Tips for Quinoa Patties

Make sure you finely mince the red onion so you do not bite into large raw chunks. Smaller pieces distribute flavor evenly and help the Quinoa Patties stay together better.

Let the mixture sit for a few minutes before shaping so the breadcrumbs can absorb the liquid. This simple pause ensures your patties are firm and much easier to handle when transferring to the pan.

If you notice the mixture feels too dry, add a splash of water, or add more breadcrumbs if it feels too wet. Adjusting the consistency before cooking guarantees that perfect golden crunch every time.

How I Like to Serve This Quinoa Patties

I usually serve these hot right out of the skillet with a cool dipping sauce like avocado crema or simple garlic yogurt. They also make excellent burger alternatives when tucked inside a soft bun with fresh lettuce and tomato.

You can pair them with a large green salad for a light lunch that keeps you full until dinner. These Quinoa Patties are just as good cold the next day for a quick snack on the go.

I’d love for you to follow along on Pinterest.

Quinoa Patties Recipe

---

• Author: Amelia Bryan
• Total Time: 24 min
• Yield: 10 patties
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Crispy, cheesy, and packed with protein, these vegetarian Quinoa Patties are the perfect use for leftover quinoa. Ready in just over 20 minutes.

---

Ingredients

• 1 cup panko breadcrumbs
• 1/4 cup red onion, finely minced
• 4 tbsp avocado oil, divided
• 2 large eggs
• 1/2 tsp garlic powder
• 1 cup cooked quinoa
• 1/2 cup mozzarella cheese, shredded
• 1/2 tsp salt
• 1/2 tsp dried oregano
• 1/2 tsp black pepper

---

Instructions

1. Start by taking a medium mixing bowl and combining your cooked quinoa, eggs, oregano, garlic powder, salt, and pepper. Stir these ingredients together thoroughly until the eggs are broken down and coating the grains. Next, fold in the shredded mozzarella and finely minced red onion until they are evenly distributed throughout the bowl. Finally, add the panko breadcrumbs and give it one last stir, then let the mixture rest for a few minutes; this pause allows the breadcrumbs to absorb moisture, which prevents the patties from falling apart later.
2. Using a quarter-cup measuring scoop, portion out the mixture to ensure even sizing. Wet your hands slightly with water to prevent sticking, then firmly shape each scoop into a round, flat patty about half an inch thick. You should end up with approximately ten patties. Place them on a plate or cutting board as you work, so they are all ready to hit the pan at the same time.
3. Heat two tablespoons of avocado oil in a large non-stick skillet over medium heat until it shimmers. Carefully place half of the Quinoa Patties into the hot pan, ensuring you do not overcrowd them so they crisp up properly. Cook for about three to four minutes on the first side until deep golden brown, then gently flip and cook for another three minutes on the second side. Transfer the cooked patties to a plate, add the remaining oil to the pan, and repeat the process with the second batch.

Notes

You can substitute cheddar or fontina for the mozzarella if you prefer a sharper taste.

• Prep Time: 12 min
• Resting Time: 5 min
• Cook Time: 12 min
• Category: Appetizer
• Method: Pan Fry
• Cuisine: American

Nutrition

• Serving Size: 1 patty
• Calories: 127
• Sugar: 1g
• Sodium: 151mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 37mg

Keywords: quinoa patties, vegetarian fritters, leftover quinoa recipe, easy healthy dinner