Quinoa Patties

I made these over the summer so that when I was at volunteering all day, I had a healthy, quick lunch ready to go. I could pop a few of these in a container and rest-assured I’d not only satisfy my hunger, but enjoy every bite! Here’s the original recipe.


  • 2 and 2/3 cups cooked quinoa
  • 4 eggs
  • 1/2 tsp salt
  • 1/4 tsp lemon pepper
  • 2 tbsp chopped parsley
  • 1/2 small onion, finely chopped (about 1/3 cup)
  • 1/3 cup fresh parmesan cheese, grated
  • 3 cloves garlic, finely chopped
  • 3/4 cup breadcrumbs
  • 1/2 cup finely chopped carrot and zucchini (1/4 cup each)
  • 1 tbsp oil, plus more as needed (I used coconut oil)


  • Mix together the quinoa, eggs, salt, and lemon pepper in a large bowl
  • Add in the parsley, onion, cheese, and garlic, then the bread crumbs and chopped carrot/zucchini
  • Let this mixture sit for 5-10 mins so that the crumbs can absorb all of the moisture
  • Now use the mixture to form about 20 thick patties (they are supposed to be moist so that they do not taste dry or crumble, but they should be firm enough to stay together for cooking)
  • Use water if the mixture is too dry, add more breadcrumbs if it is too moist
  • Heat your oil in a pan over medium-low heat, add about 5 patties to it, cover and cook for about 8 minutes or until the bottoms are dark brown
  • Flip the patties with a spatula and cook the second sides for 5 minutes, or until they are golden
  • Remove the patties from the pan and cool on a large plate while you cook the remaining ones (add more oil to the pan if needed between each batch)
  • Serve plain or in a pita, salad or sandwich (will store in the fridge up to 1 week or the freezer up to 2 months)

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