| 9 | 45 | 153 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 30 min | 10 |
| 2 cup | Quinoa, cooked |
| 1 cup grated | Carrots |
| 1 cup grated | Zucchini |
| 2 medium | Egg |
| 1/2 cup | Green onion |
| 1 cup | Bread crumbs, plain, gluten free |
| 1/2 tbsp | Black pepper |
| 1/2 tsp | Chili powder |
| 1/4 cup | Avocado oil ((For cooking)) |
Prep your veggies and cook quinoa according to package. Thinly slice green onions, shred carrots and zucchini.
Mix all ingredients together in a bowl.
Firmly pack into ⅓ cup measurement Cup. Form with hands into patty shape.
Pre heat oil in frying pan. When hot place patties in pan and fry roughly 2 minutes per side or until desired crispiness achieved.
For an oil free option, bake in over. Preheat to 375°. Bake for 20-30 minutes flipping half way through. Check for desired crispiness.
Crispy Quinoa Veggie Patties are quinoa patties made with zucchini, carrots, gluten free Panriso, and protein packed quinoa.
Serve these crispy fritters as an appetizer, snack, or main course!
TIPS:
Remove moisture from the vegetables by sprinkling salt over the shredded zucchini and carrots, resting for 15 minutes, and removing excess moisture with a towel.
°Combine the shredded vegetables with remaining ingredients and allow to sit for 10 minutes.
°Portion the filling in equal amounts and press into ¼" patties.
Cook the quinoa a day in advance - If you like a crispier texture, make the quinoa a day ahead and let it chill overnight. This also saves time.
| Grain | 0.9 |
| Vegetables | 0.4 |
