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These quinoa patties are a go-to when I want something satisfying yet light for lunch or dinner. You get the nutty taste and protein of quinoa with a cheesy crunch. It is a recipe I started playing with to use up leftover grains, and it quickly became one of my most requested potluck dishes.
I first made these patties for a backyard picnic with friends who asked for the recipe right away. They are now my answer whenever leftovers pile up in the fridge.
Ingredients
- Cooked quinoa: Provides a healthy base with a nutty flavor and keeps the patties hearty. Try red or tri-color quinoa for more texture.
- Large eggs: Bind everything together for firm patties that do not fall apart. Fresh eggs work best.
- Dried oregano: Brings a Mediterranean touch that works well with cheese and grains. Pick a fragrant, still green batch.
- Garlic powder: Gives consistent savory flavor throughout each bite. Go for a fine, clump free powder.
- Salt: Lifts all the other flavors. Use a fine sea salt for best distribution.
- Black pepper: Gives a gentle heat in the background. Grind right before using if possible.
- Mozzarella cheese: Adds a gooey inside and toasts for a golden crust. Pick whole milk mozzarella for richer taste.
- Red onion: Brings a fresh bite and subtle sweetness. Use a firm onion with shiny skin for best flavor.
- Panko breadcrumbs: Give that signature crispy shell. Try to find airy Japanese style panko for ultimate crunch.
- Avocado oil: Helps brown the patties and adds healthy fats. Pick a pale green oil that smells clean and fresh.
Instructions
- Mix the Base:
- In a medium bowl, combine cooked quinoa, eggs, oregano, garlic powder, salt, and black pepper. Mix very well until the spices are fully distributed and the eggs have coated every grain of quinoa. This ensures seasoning is even in every bite.
- Add Cheese and Onion:
- Gently stir in the mozzarella cheese and finely minced red onion. Make sure they are evenly spread through the mixture so every patty has a bit of gooey cheese and a little crunch of onion. Take your time with this step.
- Incorporate the Breadcrumbs:
- Sprinkle panko breadcrumbs over the mixture and fold gently. Let the mix rest for a few minutes so the panko can soak up moisture and the mixture thickens. This step is crucial for forming patties that hold their shape.
- Form the Patties:
- Scoop out portions using a quarter cup measure. Wet your hands with water to prevent sticking then firmly press and shape each scoop into a compact patty about half an inch thick. Aim for uniform size so that they cook evenly.
- Brown the First Batch:
- Heat half of your avocado oil in a non-stick skillet over medium heat. Once shimmering add half of the patties carefully. Let them cook untouched for three to four minutes per side until golden and crispy. Resist pressing down on them as this releases moisture and they will not be as crisp.
- Repeat and Serve:
- Wipe out the pan if needed. Add the remaining oil and brown the rest of the patties the same way. Serve the patties warm when their cheese is melty and outsides are perfectly crisp.
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I always look forward to the bits of melted mozzarella that escape and crisp at the edge of the pan. My niece always tries to steal those crispy cheese edges off my plate.
Storage Tips
Store cooled patties in an airtight container in the fridge for up to four days. They reheat well in a toaster oven or air fryer to bring back their crunch. Patties can also be layered with parchment and frozen for a quick lunch.
Ingredient Substitutions
No mozzarella Use sharp cheddar for a bolder taste. Gluten free Swap panko for crushed rice crackers or gluten free breadcrumbs. You can also add chopped spinach or grated carrot for an extra veggie hit without changing the texture.
Serving Suggestions
Serve patties with Greek yogurt dip or herbed sour cream for a bright contrast. They are wonderful tucked in pita pockets with tomato and lettuce or over a big green salad.
Cultural Context
Quinoa is an ancient Andean grain celebrated by South American communities for centuries for its protein. Today these patties give a modern twist to classic grain cakes blending Mediterranean spices and global comfort.
Seasonal Adaptations
Add spring peas or finely diced zucchini in summer. Swap oregano for fresh basil in late summer. Try grated carrots or cooked pumpkin in autumn.
Success Stories
These patties have been the hit at family gatherings and I even won a neighborhood cook off with this recipe. Kids and adults both grab seconds and it always starts a conversation about the best way to use up leftovers.
Freezer Meal Conversion
To freeze lay cooled patties in a single layer on a baking sheet. Once solid transfer to a container or freezer bag. Reheat directly from frozen in a hot oven for speedy dinners and no soggy texture.
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I like to experiment with spices here and even sprinkle in some smoked paprika for a different mood. Quinoa patties have truly become one of those recipes I can make with my eyes closed and know everyone will leave the table happy.
Frequently Asked Questions
- → How do I get the patties to stick together?
Using eggs and panko breadcrumbs binds the mixture, ensuring the patties hold their shape when cooking.
- → Can I bake these instead of frying?
Yes, arrange patties on a lined baking sheet and bake at 400°F (200°C) for 20 minutes, flipping halfway.
- → What dip pairs well with these patties?
Try serving with tzatziki, herbed yogurt, or a spicy tomato sauce for added flavor.
- → Can I substitute mozzarella with another cheese?
Yes, shredded cheddar, feta, or gouda also work well in this mixture for a different taste.
- → How should leftovers be stored?
Keep cooled patties in an airtight container in the fridge for up to 3 days and reheat in a skillet.