Description
These Quinoa Patties are a delicious, protein-packed dish made with cooked quinoa, eggs, mozzarella cheese, and flavorful seasonings. Crispy on the outside and tender on the inside, they are perfect as a healthy snack, appetizer, or light meal option.
Ingredients
Scale
Main Ingredients
- 1 cup cooked quinoa
- 2 eggs
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup mozzarella cheese
- ¼ cup red onion, finely minced
- 1 cup panko breadcrumbs
- 4 tablespoons avocado oil, divided
Instructions
- Mix the base: Combine cooked quinoa, eggs, oregano, garlic powder, salt, and black pepper in a medium bowl. Stir in the mozzarella cheese and finely minced red onion to evenly distribute the ingredients.
- Add and absorb breadcrumbs: Stir in the panko breadcrumbs thoroughly and let the mixture sit for a few minutes to allow the breadcrumbs to absorb moisture, helping the patties hold together when cooked.
- Form patties: Using a ¼ cup measuring cup, scoop the mixture and wet your hands with water to form approximately 10 uniform patties.
- Heat the oil: Heat 2 tablespoons of avocado oil in a large non-stick skillet over medium heat to ensure even cooking and crispy texture.
- Cook patties in batches: Place half of the patties in the skillet and cook for about 3-4 minutes on each side, or until golden brown. Remove and set aside. Repeat the process with the remaining oil and patties.
Notes
- The nutrition label corresponds to 1 patty. The recipe yields around 10 patties, serving about 4 people.
- To store leftovers, place patties in an airtight container and refrigerate for up to 5 days.
- For freezing before cooking, arrange patties on a flat baking dish and freeze for at least 4 hours. Once frozen, move to an airtight bag. Thaw overnight in the fridge before cooking.
- To freeze after cooking, allow patties to cool completely, then store in an airtight bag and freeze. Reheat by thawing overnight in the fridge and baking at 350°F until warmed through.
- Substitutions: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) if you want a vegan alternative. Any shredded cheese can replace mozzarella. Gluten-free alternatives to panko breadcrumbs include almond flour or oat flour.
- For best blending consistency when making dips to serve alongside, a stick blender like the Cuisinart Smart Stick mini blender is recommended.
- Serving suggestion: One serving is 1-2 patties served with your favorite dip or salad.
Nutrition
- Serving Size: 1 patty
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 40 mg
