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Crispy Vegan Quinoa Patties with Herb Dip Recipe

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4.1 from 5 reviews

These Crispy Quinoa Patties are a healthy, vegan, and gluten-free recipe perfect for any meal of the day. Made with cooked quinoa, fresh vegetables, and warm spices, these patties are golden, crunchy, and delicious. They can be served as a lunch to go, a side dish, or a hearty breakfast or brunch snack. Accompanied by a flavorful vegan herb dip, they make a versatile and satisfying dish.

  • Total Time: 50 minutes
  • Yield: 16 patties

Ingredients

Main 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
  • Sesame seeds, for sprinkling

For Serving

  • Vegan herb dip (see broccoli nuggets recipe for reference)

Instructions

  1. Cook Quinoa: Rinse the quinoa well in a fine-meshed sieve, then drain. Combine quinoa with vegetable broth in a pot and bring to a boil. Reduce heat and simmer for 15-20 minutes, until quinoa is cooked and liquid absorbed.
  2. Prepare Vegetables: While quinoa cooks, finely grate the carrot and chop the parsley, onion, and garlic.
  3. Sauté Aromatics: Heat about 2 tsp of oil in a small pan. Sauté the chopped onion for 2-3 minutes until translucent, then add garlic and cook for another minute until fragrant.
  4. Mix Patty Ingredients: Transfer the cooked quinoa to a large bowl. Add grated carrot, parsley, sautéed onion and garlic, curry powder, salt, and pepper. Stir to combine.
  5. Add Binders: Sprinkle in the quick oats and potato starch (if using) and mix thoroughly until the mixture is well combined. Taste and adjust seasoning if needed. Let the mixture rest for at least 10 minutes, or refrigerate overnight for best texture.
  6. Shape Patties: Moisten your hands slightly and form the mixture into about 16 patties, each weighing roughly 50-55 grams.
  7. Fry Patties: Heat approximately 2 tablespoons of oil in a non-stick pan over medium heat. Fry the patties on each side for several minutes, allowing the bottom to turn golden brown and crispy before carefully flipping to prevent them from falling apart.
  8. Prepare Herb Dip: While frying, blend all ingredients for the vegan herb dip until creamy and smooth (refer to the broccoli nuggets recipe for the dip ingredients and method).
  9. Serve: Sprinkle the crispy patties with sesame seeds as desired, and serve warm with the vegan herb dip. These patties also pair well as a side with salads or in Buddha bowls, or wrapped in vegan naan, flatbread, or tortillas.

Notes

  • Make sure to thoroughly rinse quinoa to remove bitterness.
  • Letting the mixture rest helps it bind better making patties easier to shape.
  • Use a non-stick pan and enough oil to achieve a crispy crust without sticking.
  • You can substitute oats for gluten-free breadcrumbs if desired.
  • Adjust seasonings like salt, pepper, and curry powder according to your taste preferences.
  • Store leftovers in the refrigerator for up to 3 days and reheat in a pan for crispiness.
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American, German
  • Diet: Vegan, Gluten Free

Find it online: https://avascooking.com/crispy-vegan-quinoa-patties-with-herb-dip-recipe/