These Quinoa Patties are a fantastic way to enjoy a nutritious and delicious meal that’s packed with flavour and goodness. Perfect as a snack, lunchbox treat, or a light dinner, these patties are versatile and easy to whip up, making them a hit with both kids and adults. Plus, they’re a great way to sneak in some veggies!
Health benefits
Quinoa is a superfood I just love. It is a complete protein, providing all nine essential amino acids, while leafy greens contribute vitamins and minerals that support overall health. The addition of garlic and parmesan cheese not only enhances flavour but also adds beneficial nutrients. The eggs combined with the quinoa make this a wonderful, protein-rich vegetarian meal with approximately 18 grams of protein per serve.
Ingredients
For these yummy quinoa patties, you’ll need quinoa, parmesan cheese, garlic, spring onions, leafy greens (like kale or spinach or even fresh chives), fresh breadcrumbs, eggs, and seasoning with sea salt and black pepper.
How to make Quinoa Patties
Start by washing the quinoa well to remove any bitterness, then cook it in a saucepan according to these instructions and let it cool. In a food processor, blend the cheese, cloves garlic, and spring onions, then process the bread to make bread crumbs (if making them). Next, mix in the eggs and chopped greens, combining everything together in a medium bowl. Shape the mixture into patties and cook them in a fry pan or skillet in either coconut oil, olive oil or butter until golden brown on both sides.
Serving suggestions and how to store
These quinoa cakes are delicious served with avocado salsa, guacamole, or your favourite dips like pesto or hummus. They can be enjoyed warm or cold, making them perfect for lunchboxes or meal prep. Store any leftovers in an airtight container in the fridge for up to a week, or freeze them (with baking or parchment paper separating them) for a quick meal option later.
Vary this to suit your dietary needs
To make these patties gluten-free, simply use gluten-free bread or rolled quinoa. For a dairy-free version, omit the cheese and consider adding nutritional yeast and a good pinch of sea salt for flavour. If you’re not a fan of leafy greens, feel free to substitute them with grated carrot or sweet potato for a different twist.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
Ingredients
- 180 g quinoa (1 cup) washed very well
- 45 g parmesan cheese (½ cup) grated
- 2 clove/s garlic -peeled and crushed
- 1 bunch/s spring onion/s -white part finely diced
- 30 g leafy greens -like kale, spinach, basil or another herb (1 cup approx.)
- 60 g fresh breadcrumbs (1 cup) or gluten-free breadcrumbs
- 4 egg/s
- Sea salt and freshly ground black pepper - to taste
Method
- After washing your quinoa very well in a fine sieve to remove the bitter saponins, cook your quinoa in a saucepan (instructions here). If you have time to soak the quinoa in water with a splash of apple cider vinegar (for up to 12 hours) this will improve its digestibility. Once cooked set aside to cool.
- In a food processor or powerful blender, grate your cheese and chop your garlic and spring onion. Set aside in a large mixing bowl.
- Now process your bread (works well from frozen) to a crumb. Add to the cheese mix.
- Without rinsing your bowl, process you eggs and greens until the greens are a chopped up as necessary. I like them a little in tact, but for veggie phobic kids, you may like to process them to a liquid.
- Now mix all the ingredients together until well combined and season well.
- In a large frypan, add a good couple of tablespoons of coconut oil or butter (or a mix of both).
- Heat over a moderate heat and drop a good heaped tablespoon of the quinoa mixture into the oil. This recipe should make approx. 15-16 patties.
- Press down a little with the back of a spatula.
- Cook until the edges start to brown. Carefully turn and brown the other side.
- Eat immediately or allow to cool and store in the fridge.
Thermomix method
- Soak the quinoa overnight, drain and rinse. If no time to soak, rinse several times, rubbing it so the bitter saponins are washed away. Cook in the basket with 700ml of water, Varoma temp, speed 4, 12minutes if soaked, 15minutes if just rinsed or until the little white tail on the seed appears.
- Set aside to cool and dry your TMX bowl.
- Process you cheese, garlic, and onion, 10 seconds, speed 4. Set aside.
- Make your breadcrumbs by processing frozen bread (broken into pieces), 10 seconds, speed 6. Set aside.
- Chop the leafy greens, 5 sec, speed 4. Add the eggs and process 5 seconds speed 4.
- Add back the cooked quinoa, breadcrumbs and cheese/onion mix. Season and mix on reverse, 10 seconds, speed 3 (you may need to scrape the sides).
- In a large frypan, add a couple of tablespoons of coconut oil or butter (or a mix of both).
- Heat over a moderate heat and drop a good heaped tablespoon of the quinoa mixture into the oil.
- Press down a little with the back of a spatula.
- Cook until the edges start to brown. Carefully turn and brown the other side.
- Eat immediately or allow to cool and store in the fridge.
Serve
- With a squeeze of lemon juice
- With avocado tomato salsa (pictured) or guacamole
- With pesto or hummus
- With salad
- With grilled meat or fish and salad for a larger meal
Make-ahead
- They can be eaten cold or re-heated in the oven or a sandwich press.
Store
- Store in an airtight container in the fridge.
- Can also be frozen.
- My kids love these in their school lunchbox.
Variations
Gluten-free
Use gluten free bread or rolled quinoa.Dairy-free
Just omit the cheese (you can add in ¼ cup nutritional yeast for more flavour).No greens
You can substitute the greens with grated carrot or sweet potato.Love to hear your thoughts on these delicious patties. You can comment or rate this recipe below.
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Tracey says
Oooooo this looks yum! Will have to try soon, be perfect for summer 🙂 I love how there is no spice in it, so many vegetarian recipes have too much spice in them!
Georgia Harding says
They are simply delicious. i love spice, but I also love fresh simple flavours too, hope you enjoy. G x
Shelley Johnson says
Georgia, good things happen 🙂 I was standing in a coffee shop when I heard the mention of your website, in particular reference to your healthy slice recipe. I couldn’t wait to get home and take a peep – I have been addicted ever since – Your recipes all feel so healthy and homely just from reading them and I have printed off a few to tackle in my kitchen. Seeing pics which include the ‘ol Golden Wattle book takes me back to my own Nan’s kitchen and I thank you for that. I am enthused and excited to venture into your world of health – its been a long time coming. keep up the fabulous work, for yourself your family and for us out here. Regards, Shelley
Georgia Harding says
Thanks so much for your lovely comment Shelly. Yes I love my Nans cook books – very precious to me and I just had to feature the old Golden Wattle on the site. Reading your words motivate me to pursue my passion of sharing all I have learned – much appreciated. G x
Penelope Lennon says
yum, this looks like a good xmas day breakfast for our vegetarian family! thanks.
Georgia Harding says
Funny I was thinking the same. A great special breakfast. G x
Kathy says
Fantastic recipe Georgia. We whipped it up in no time for our visiting vegetarian and we all loved the patties. She’s not a big fan of eggs so we omitted three and added extra cheese plus a tablespoon of s.r. flour. There was a little mix left over which we extended with green lentils, coriander and cumin. Delicious!
Georgia Harding says
Glad you all liked it, G x
Sharene says
Wow! Made these tonight for the first time. I cooked the quinoa in broth that I made from your recipe. My husband came into the house asking what was the wonderful smell-the coconut oil. He is a meat and mash man. A farmer. Well between him and my 18 year old son they couldn’t get enough. They are awesome! Thank you for yet another nourishing recipe.
Georgia Harding says
Love to win over a meat and mash man! Really pleased you all enjoyed them. G x
Amy says
Another fantastic recipe Georgia! I have had a packet of quinoa sitting in my pantry wondering what to do with it. I’ve also never tried it before. Thanks for the extra cooking instructions too! My four year old asked why they were green and I told him that they were full of herbs from the garden (I used some basil and spinach). He really liked them. I’m yet to convince hubby to give them a try, but his friend who came over for dinner said they were really good, so I think I might have some luck next time 🙂 Thank you so much for helping me to increase the healthiness and variety in our food!
Sally says
These are so delicious and easy to make. Thanks so much,
Georgia Harding says
Glad you enjoyed G x
Megan Zigomanis says
Thanks for a fantastic vegetarian recipe Georgia. We love to have a few ‘meat free’ dinners a week and this is a perfect option to have on hand. They cooked beautifully, tasted amazing and held their shape nicely in the fridge for leftovers the next day. I followed the recipe exactly as written but might try some of the variations next time and add some extra vegetables!
Georgia Harding says
Thrilled you enjoyed it Megan. Thanks so much for your feedback and the star rating Gx
JUSTINE says
Amazing recipe with lots of flexibility for changing up the veg – today I made mine with spinach, broccoli, mushrooms 🙂
Georgia Harding says
Thrilled you enjoyed them and adding your own spin on them Justine. Thanks for sharing (and rating the recipe too) G x
Maddy says
Very Delicious!!
Georgia Harding says
Glad you enjoyed Maddy. Cheers for the feedback and 5 stars G x
Therese says
I love these patties – can hey be frozen? (not that I ever have any left to freeze!)
Georgia Harding says
Yes they can – store in an airtight container. They won’t be quite as crisp (but I reheat them in the sandwich press and this helps). So glad you love them Therese, thanks for rating the recipe too G x
Hayley Barker says
My 1 year old LOVES these!! Do they freeze well?
Georgia Harding says
Hi Hayley – that’s so awesome. Yes they will freeze well. You’d need to snap freeze them before putting them in an airtight container or separate using baking paper as they will stick if stacked on top of one another. Thanks for the feedback and for rating the recipe G 🙂
Alex says
Hi Georgia, we have a pre-diabetic in the house so avoiding carbs – could the quinoa be subbed for something else? Hemp seeds maybe.
Georgia Harding says
Hi Alex, I have only recipe tested with quinoa sorry. However quinoa is a protein rich seed (not grain) and I know a diabetic friend swears by it as a rice/ carb sub. G x
Clare says
Hi Georgia wondering about what I could sub for eggs in this (allergy) – or is it too many to sub! Thanks
Well Nourished Team says
Hi Clare, unfortunately as Quinoa is quite dry you do need the egg to bind it together.