These Crispy Quinoa Patties are the perfect hearty and stick-together bean-free and soy-free veggie burger made completely gluten free and vegetarian-friendly with only 10 ingredients. They are crispy, chewy and perfect for dinner tonight.
I may be a little, teeny-tiny bit obsessed with these Crispy Quinoa Patties. Just a little bit. But it’s for good reason – they’re delicious AND easy to make!
We’re talking tons of protein, tons of fibre and tons of flavour packed into these healthy, gluten free and completely vegetarian patties. No bean, no lentils, no soy products. Just straight up quinoa with a little Italian-flare by way of garlic, tomato and a fine blend of Italian herbs and spices.
Best of all they are made with only 10 ingredients (did I already mention that part?) and ready in less than 45 minutes for a dinner that will not disappoint.
These Gluten Free Crispy Quinoa Patties are my favourite type of veggie burger – the type that doesn’t crumble into pieces on your lap as you take your first bite. Because isn’t that the worst?
These hearty guys hold together fabulously. And are the perfect veggie patty to serve to those who don’t like beans or lentils (I’m talking specifically about that husband of mine), making them the ultimate dinner or leftover lunch for the both of us to enjoy.
MORE ABOUT THIS CRISPY QUINOA PATTIES RECIPE…
The real superstar here is the quinoa. Obviously, we all love quinoa for its protein-packed, fibre-filled and gluten free goodness but what I really love here is its crispiness. Who knew quinoa in patty-form is completely crispy, a little chewy and so very, very delicious.
These crispy guys are seasoned with all the good, easy pantry staples that we all have on hand – garlic, onion (I like the green kind!), tomato paste, Italian seasoning. All the good things mixed together with fluffy, cooked quinoa and with the addition of 2 eggs and a little bit of oat flour good things start to happen.
HELPFUL HINT: The longer the quinoa mixture sits, the better it will shape into patties and hold together.
Have faith in the quinoa! Every time I make these I sear I have forgotten something or done something wrong because the quinoa mixture in my mixing bowl does not look like anything other than… well, quinoa salad. It’s a little soggy and a little crumbly and I think there is no way this I will be able to form any sort of patty from this. But have faith!
Let the quinoa mixture rest for at least 10 minutes. Be delicate but firm when forming those patties (because that makes total sense). As soon as that first side of the patty starts to crisp up magic happens and these quinoa mixture goes from quinoa salad to sturdy and hearty burger.
I prefer to eat the crispy quinoa patties with a fork and knife and with a good smear of Roasted Red Pepper Hummus on top and a light sprinkle of chopped basil. But if you are feeling more like a tradition veggie burger, I’m pretty sure these patties would stand up between bread.
Gluten Free Crispy Quinoa Patties with Tomato and Garlic
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 patties (or 4 servings) 1x
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These Crispy Quinoa Patties are the perfect hearty and stick-together bean-free and soy-free veggie burger made completely gluten free and vegetarian-friendly with only 10 ingredients. They are crispy, chewy and perfect for dinner tonight.
Ingredients
- 2 3/4 cup quinoa, cooked
- 2 eggs, lightly whisked
- 3 tablespoons oat flour
- 1 green onion, chopped or thinly sliced (about 2 tablespoons)
- 1 large clove of garlic, minced or finely grated
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon Italian spice blend
- 1/2 teaspoon salt
- Fresh ground pepper
- 1–2 tablespoon oil, for the pan
Instructions
- Add quinoa (see below for easy quinoa cooking instructions) to a large mixing bowl with the eggs, oat flour, onion, garlic, tomato paste, lemon juice, Italian spice blend and salt and pepper and mix until well combined with a spatula. Let the mixture rest for at least 10 minutes, to give the quinoa and oat flour some time to absorb some of the liquid.
- Form the quinoa mixture into 8 evenly sized patties, about 1/4 – 1/3 cup of the mixture each.
- Heat oil in a non-stick pan or skillet over medium heat. In 2-3 batches, depending on how big your pan is,cook the patties 5-8 minutes a side until crispy and golden brown. Be sure to adjust the heat if patties are browning too quickly or not quick enough.
- Serve immediately with toppings of choice – I like fresh herbs and Roasted Red Pepper Hummus.
- Leftovers can be stored in the fridge and reheated or crumbled over a salad.
Quinoa Cooking Instructions:
- Rinse quinoa under cold water then add to a medium pot with 1 3/4 cup of water or stock. Bring water to a boil, reduce heat to low and cover, cooking for 15 minutes until the quinoa is tender and all the water is absorbed. Let quinoa cool until just barely warm.
I’m Rebecca - Registered Holistic Nutritionist, recipe developer, food photographer, writer, taste-tester and the friendly face behind Always Nourished.
Really good! Reminiscent of falafel. Clarification: the recipe calls for “2 3/4 cups quinoa, cooked,” but you need 1 cup uncooked quinoa to get that amount. To make this a plant-food recipe, I subbed flax eggs for real eggs (I used 1 1/2 Tbsp ground flax combined with about 3 1/2 Tbsp water). I’ve also made this recipe with cumin and coriander in place of Italian seasoning for more of a falafel-like flavor. (I used 2 tsp of each.)
★★★★
Tried these, and they are yummy. I did only use egg whites, and all.indeed meal instead. Came out fine. Making them again, but going to experiment with adding other things,
So glad to hear it Deb!!
Crispy Quinoa Cakes?!? These sound incredible! These look so simple and seriously delicious 🙂 Can’t wait to try!
Thanks, Liz. You will love them!