Crispy Vegan Broccoli and Quinoa Patties

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Ingredients

For the Patties:

  • 1/4 tsp black pepper
  • 2 tbsp olive oil (for frying, or use an air fryer for an oil-free option)
  • 1/4 cup finely chopped onion
  • 1 cup cooked quinoa (white, red, or tricolor)
  • 2 garlic cloves, minced
  • 1 cup steamed broccoli, finely chopped
  • 1/4 cup bread crumbs (or gluten-free option)
  • 1/2 tsp salt
  • 1/4 cup all-purpose flour (or chickpea flour for extra protein)
  • 1 tsp paprika
  • 2 tbsp nutritional yeast (optional, for a cheesy flavor)

Optional Sauces for Serving:

  • Tahini drizzle
  • Vegan mayo or aioli
  • Spicy sriracha sauce

Instructions

  1. Prepare the Quinoa and Broccoli:
    Cook quinoa according to package instructions and set aside to cool. Steam the broccoli florets until tender but not mushy (about 5 minutes). Chop them finely.
  2. Mix the Ingredients:
    In a large bowl, combine cooked quinoa, chopped broccoli, bread crumbs, flour, onion, garlic, nutritional yeast, paprika, salt, and pepper. Mix until the ingredients come together to form a sticky dough.
  3. Shape the Patties:
    Scoop about 2 tablespoons of the mixture into your hands and form a small patty (about 2 inches in diameter). Repeat with the remaining mixture.
  4. Cook the Patties:
    • Pan-Fry: Heat olive oil in a non-stick skillet over medium heat. Cook each patty for 3-4 minutes on each side until golden brown and crispy.
    • Air Fryer: Preheat your air fryer to 375°F (190°C). Spray the basket with a bit of oil, then place the patties in a single layer. Air fry for 8-10 minutes, flipping halfway through.

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