Ingredients
Equipment
Method
Prepare Quinoa
- Rinse quinoa thoroughly under cold water. Combine quinoa and vegetable broth (or water) in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Let sit covered for 5 minutes, then fluff with a fork. Set aside to cool slightly.
- While quinoa cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add diced yellow onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Stir in shredded carrots, thawed corn, and peas. Cook for 3-5 minutes until vegetables are slightly tender-crisp. Remove from heat.
Combine & Mix
- In a large mixing bowl, combine the cooled cooked quinoa, sautéed vegetable mixture, chopped fresh parsley, smoked paprika, ground cumin, salt, and black pepper. Mix well to combine.
- Add 1/2 cup panko breadcrumbs, all-purpose flour, lightly beaten large egg (or flax egg if vegan), and nutritional yeast (if using) to the quinoa-vegetable mixture. Mix thoroughly until everything is well combined and the mixture can hold its shape when pressed. If the mixture is too wet, add a tablespoon or two more flour or panko. If too dry, add a tablespoon of water or vegetable broth.
- Scoop about 1/4 cup of the mixture and firmly press it into a patty shape, about 1/2 to 3/4 inch thick. Repeat with the remaining mixture, yielding approximately 8 patties.
- Place remaining panko breadcrumbs (approx. 1/2 cup extra) in a shallow dish. Gently dredge each patty in the panko, coating evenly on both sides. This step enhances the crunch.
Cook the Patties
- Preheat air fryer to 375°F (190°C). Lightly spray the air fryer basket with olive oil or cooking spray. Place patties in a single layer in the air fryer basket, ensuring they are not overcrowded (you may need to cook in batches). Lightly spray the tops of the patties with olive oil. Air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.
- Heat 2 tbsp olive oil in a large non-stick skillet over medium heat. Once hot, carefully place the patties in the skillet, ensuring not to overcrowd. Cook for 4-6 minutes per side, or until deeply golden brown and crispy. Add more oil if needed between batches.
Serve
- Serve the crunchy quinoa veggie patties hot with your favorite dipping sauce (e.g., sriracha mayo, tzatziki, or a simple lemon-tahini dressing).
Notes
Storage: Leftover patties can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in an air fryer or oven for best results to maintain crispiness.
Freezing: Uncooked patties can be frozen on a baking sheet until solid, then transferred to a freezer-safe bag for up to 2 months. Cook from frozen, adding a few extra minutes to the cooking time.
Variations: Feel free to experiment with other finely diced vegetables like bell peppers, spinach (wilted and squeezed dry), or zucchini. Adjust spices to your preference.
Vegan Option: Replace the egg with a "flax egg" (1 tablespoon ground flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes to thicken) for a fully vegan recipe.
Freezing: Uncooked patties can be frozen on a baking sheet until solid, then transferred to a freezer-safe bag for up to 2 months. Cook from frozen, adding a few extra minutes to the cooking time.
Variations: Feel free to experiment with other finely diced vegetables like bell peppers, spinach (wilted and squeezed dry), or zucchini. Adjust spices to your preference.
Vegan Option: Replace the egg with a "flax egg" (1 tablespoon ground flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes to thicken) for a fully vegan recipe.