Why You’ll Love This Recipe

I like this recipe because it’s both nutritious and versatile. The patties are high in protein and fiber, making them a filling meal or snack. I enjoy serving them as a veggie burger alternative, a side dish, or even as bite-sized appetizers. They’re easy to meal prep, freeze beautifully, and reheat well—perfect for busy days when I still want something homemade and wholesome.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup cooked quinoa
1 cup grated zucchini (approximately 1 medium zucchini)
1/2 cup grated carrot (approximately 1 medium carrot)
1/2 cup canned chickpeas, rinsed and drained
1/4 cup bell pepper, finely chopped (choose your favorite color)
1/4 cup green onions, finely chopped (white and green parts)
1/2 cup breadcrumbs (substitute with gluten-free breadcrumbs if desired)
1 large egg (or flax egg for vegan option)
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
Olive oil or cooking spray for frying

Directions

1. Prep the veggies
I start by grating the zucchini and carrot, then placing them in a clean kitchen towel and squeezing out as much moisture as possible. This helps the patties hold their shape and prevents them from becoming soggy while cooking.

2. Mix ingredients
In a large mixing bowl, I combine the cooked quinoa, grated zucchini, grated carrot, and lightly mashed chickpeas for a bit of texture. I fold in the finely chopped bell pepper and green onions, mixing until everything looks evenly distributed.

3. Add flavor and bind
I add the breadcrumbs, egg (or flax egg), soy sauce, garlic powder, onion powder, cumin, smoked paprika, salt, and pepper. I mix until the ingredients are fully combined and the mixture feels firm enough to form patties that hold together.

4. Form patties
Using my hands, I scoop out small portions of the mixture and shape them into patties about 2–3 inches wide. Depending on the size, I usually get around 12–15 patties.

5. Cook patties
To cook, I heat a drizzle of olive oil in a large skillet over medium heat. Once hot, I carefully add the patties in batches, making sure not to overcrowd the pan. I cook them for about 4–5 minutes on each side until they’re golden brown and crisp.

6. Drain and serve
After cooking, I transfer the patties to a plate lined with paper towels to absorb any excess oil. I like serving them hot with a side of yogurt sauce, spicy salsa, or a creamy tahini dip for extra flavor.

7. Enjoy
These patties are wonderful right away, but they also store well. I refrigerate leftovers in an airtight container or freeze them with parchment paper between layers so they don’t stick together.

Servings and Timing

This recipe makes about 4 servings (approximately 12–15 mini patties). Prep time is around 15 minutes, and the total time is about 30 minutes.

Variations

Sometimes I like to add finely chopped spinach, kale, or corn to the mixture for a twist. When I want extra spice, I add a pinch of chili flakes or cayenne pepper. For a more Mediterranean flavor, I mix in a little crumbled feta and chopped parsley. To make them fully vegan, I use a flax egg and bake them instead of frying.

Storage/Reheating

I store leftover patties in the fridge for up to 4 days in an airtight container. To reheat, I use a skillet over medium heat for 2–3 minutes per side or bake them at 350℉ for about 10 minutes. When frozen, they keep well for up to 2 months—just thaw them overnight in the fridge before reheating.

FAQs

Can I bake these patties instead of frying them?

Yes, I bake them at 375℉ for 20–25 minutes, flipping halfway through, for a lighter option.

How do I make them vegan?

I replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

Can I use different vegetables?

Absolutely! I often swap in corn, spinach, or chopped broccoli depending on what I have.

How do I keep the patties from falling apart?

I make sure to squeeze out moisture from the veggies and add enough breadcrumbs to help bind everything together.

Can I freeze the uncooked patties?

Yes, I freeze them on a tray first, then transfer them to a bag or container. They cook beautifully straight from frozen.

What can I serve with these patties?

I like serving them with a simple salad, pita bread, or roasted vegetables. They also make great sliders.

Can I make them spicier?

Yes, I sometimes add chili flakes, jalapeño, or a dash of hot sauce for extra heat.

How do I make them gluten-free?

I use gluten-free breadcrumbs and tamari instead of soy sauce.

Can I use canned quinoa?

If I’m short on time, yes—canned or pre-cooked quinoa works fine, as long as it’s drained and fluffed.

Can I make these patties in advance?

Yes, I often prepare them a day ahead and refrigerate the mixture or formed patties until I’m ready to cook.

Conclusion

I love making these mini quinoa veggie patties because they’re wholesome, colorful, and packed with flavor. They fit perfectly into my meal prep routine and are always a hit with both kids and adults. Whether I serve them as a light lunch, a snack, or part of a larger meal, they always bring a satisfying crunch and a boost of nutrition to my table.