Quinoa Patties with Mozzarella and Red Onion Recipe

Introduction

These quinoa patties are a delicious and nutritious way to enjoy quinoa beyond the usual salad bowl. Crispy on the outside and tender on the inside, they make a perfect snack, appetizer, or light meal that’s easy to prepare and full of flavor.

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

1. Step 1: In a medium bowl, combine the cooked quinoa, eggs, oregano, garlic powder, salt, and pepper. Stir in the mozzarella cheese and finely minced red onion until evenly mixed.
2. Step 2: Add the panko breadcrumbs to the mixture and stir well. Let it sit for a few minutes to allow the breadcrumbs to absorb some moisture from the mixture.
3. Step 3: Use a ¼ cup measuring cup to scoop the mixture. Wet your hands with water and gently form the scoops into patties. You should get about 10 patties in total.
4. Step 4: Heat 2 tablespoons of avocado oil in a large non-stick skillet over medium heat. Place half the patties on the skillet and cook until golden brown, about 3-4 minutes per side.
5. Step 5: Transfer the cooked patties to a plate and repeat the cooking process with the remaining oil and patties.
6. Step 6: Serve warm with your favorite dip or alongside a fresh salad. Enjoy!

Tips & Variations

• For an egg substitute, use 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg.
• Feel free to swap mozzarella for any shredded cheese you prefer, such as cheddar or pepper jack.
• To make this gluten-free, replace panko breadcrumbs with almond flour or oat flour.
• To form patties more easily, keep your hands damp to prevent sticking.
• For a crispier texture, consider baking the patties at 350°F for 10 minutes on each side after pan frying.

Storage

Store any leftover quinoa patties in an airtight container in the refrigerator for up to 5 days. To reheat, warm them in a skillet over medium heat or bake in a 350°F oven until heated through. You can also freeze patties before or after cooking; freeze uncooked patties on a flat tray for at least 4 hours before transferring to a freezer bag. Thaw overnight in the fridge before cooking or reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quinoa that I cooked ahead of time and refrigerated?

Yes, using previously cooked and refrigerated quinoa works perfectly for this recipe. Just be sure it’s fully cooled before mixing to avoid excess moisture.

Can I make these patties vegan?

To make vegan-friendly quinoa patties, substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use a dairy-free cheese alternative. Also, ensure the breadcrumbs are vegan-friendly.

Quinoa Patties with Mozzarella and Red Onion Recipe

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★★★★★

4.8 from 98 reviews

These crispy quinoa patties are a delicious and nutritious vegetarian snack or meal option. Made with cooked quinoa, eggs, mozzarella cheese, and seasoned with oregano and garlic powder, they are coated in panko breadcrumbs and pan-fried to golden perfection. Perfect for a quick lunch or dinner, they offer a great way to enjoy quinoa with a satisfying crunch and melty cheese center.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: About 10 patties, serves 4 1x
• Category: Snack
• Method: Frying
• Cuisine: Vegetarian American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Quinoa Patty 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

1. Prepare the mixture: In a medium bowl, combine cooked quinoa, eggs, oregano, garlic powder, salt, and black pepper. Stir in the mozzarella cheese and finely minced red onion to the mixture until well combined.
2. Add breadcrumbs and form patties: Incorporate the panko breadcrumbs into the mixture and stir thoroughly. Allow the mixture to sit for a few minutes so the breadcrumbs absorb moisture, helping the mixture bind better. Using a ¼ cup measuring cup, scoop the mixture and with wet hands, form about 10 evenly sized patties.
3. Cook the patties: Heat 2 tablespoons of avocado oil in a large non-stick skillet over medium heat. Place half of the patties in the pan, cooking each side for about 3-4 minutes until they achieve a golden color and are heated through. Remove and set aside. Repeat the process with the remaining oil and patties.

Notes

• The nutrition label provided is per one quinoa patty. The recipe yields about 10 patties, serving approximately 4 people depending on serving size.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezing Instructions: You may freeze patties either before or after cooking. To freeze uncooked, lay patties flat in the freezer for at least 4 hours, then store in an airtight bag; thaw overnight in the fridge before cooking. To freeze cooked patties, cool first, then freeze in an airtight bag; reheat by baking at 350°F until warmed through.
• Substitutes: Eggs can be replaced with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). Any shredded cheese can substitute mozzarella. Gluten-free flour (almond or oat flour) can replace breadcrumbs for a gluten-free version.
• Serving suggestion: Serve 1-2 patties per person, ideal accompanied by your choice of dip or salad.

Keywords: quinoa patties, vegetarian snack, quinoa recipe, pan-fried quinoa, healthy snacks, quick vegetarian meals