If you’re looking for a healthy and delicious meal that’s both gluten-free and vegan, look no further than these Crispy Quinoa & Broccoli Patties. Packed with nutrient-dense quinoa, broccoli, and sweet potato, these patties are flavorful, filling, and easy to make. Perfect as a main dish or a hearty snack, they’re a great alternative to traditional meat patties, offering a plant-based option that doesn’t skimp on taste or texture. Whether you’re following a vegan diet or simply looking to incorporate more veggies into your meals, these patties are sure to become a household favorite.
Let’s dive into the recipe!
Ingredients
- 1/2 cup (90g) quinoa
- 1 cup (8 fl oz) water
- 1 large sweet potato, peeled and cut into thin chunks
- 1/2 small head of broccoli, disassembled into florets and finely chopped
- 3 spring onions, chopped
- 30g (1 oz) fresh coriander, chopped
- 2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp chili flakes
- Salt and black pepper, to taste
- 2-3 heaped tbsp oat flour
- Olive oil, for frying
Instructions
- Cook the Quinoa
Begin by rinsing 1/2 cup of quinoa under cold water to remove any bitterness. Place the quinoa in a saucepan with 1 cup of water. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the water is absorbed and the quinoa is fluffy. Set aside to cool. - Steam or Boil the Sweet Potato
Peel and cut 1 large sweet potato into thin chunks. You can either steam or boil the sweet potato until tender, which should take about 20 minutes. Once cooked, transfer the sweet potato to a large mixing bowl and mash it using a masher until smooth. - Prepare the Broccoli
Disassemble half a small head of broccoli into florets, then chop the florets as finely as possible. This will help them mix evenly into the patties. Add the chopped broccoli to the mixing bowl with the sweet potato. - Add the Remaining Vegetables and Seasoning
Chop 3 spring onions and 30g of fresh coriander, and add them to the bowl. Next, season the mixture with 2 teaspoons of paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of chili flakes, and salt and black pepper to taste. Mix everything together until well combined. - Form the Patties
Add 2-3 heaped tablespoons of oat flour to the mixture, which will help bind everything together. Using your hands, form the mixture into approximately 10 mini patties. Make sure each patty is well-shaped and firm. - Fry the Patties
Heat a drizzle of olive oil in a frying pan over medium to high heat. Once hot, add the patties to the pan and fry them for a few minutes on each side until they are golden brown and crispy. Be sure to cook them in batches if necessary, to avoid overcrowding the pan. - Let the Patties Cool
After frying, transfer the patties to a plate lined with paper towels to drain any excess oil. Let them cool for 10-15 minutes; this helps the patties firm up, making them easier to handle and even more delicious. - Serve and Enjoy!
Serve your crispy quinoa and broccoli patties with a fresh salad and a side of tzatziki sauce for dipping. These patties are also perfect on their own as a quick snack or as part of a larger meal. Enjoy!
Crispy Quinoa & Broccoli Patties
These Crispy Quinoa & Broccoli Patties are a fantastic gluten-free and vegan option for any meal. The combination of quinoa, sweet potato, and broccoli creates a nutritious base, while the spices add a burst of flavor. Easy to make and incredibly versatile, these patties can be enjoyed as a main course, snack, or even as a sandwich filling. Best of all, they’re packed with plant-based goodness that everyone will love!
Ingredients
1/2 cup (90g) quinoa
1 cup (8 fl oz) water
1 large sweet potato, peeled and cut into thin chunks
1/2 small head of broccoli, disassembled into florets and finely chopped
3 spring onions, chopped
30g (1 oz) fresh coriander, chopped
2 tsp paprika
1/2 tsp garlic powder
1/2 tsp chili flakes
Salt and black pepper, to taste
2-3 heaped tbsp oat flour
Olive oil, for frying
Instructions
- Rinse 1/2 cup of quinoa under cold water and place it in a saucepan with 1 cup of water.
- Bring the quinoa to a boil, reduce the heat, and simmer for about 15 minutes until the water is absorbed and the quinoa is fluffy.
- Peel and cut 1 large sweet potato into thin chunks.
- Steam or boil the sweet potato chunks for 20 minutes until tender.
- Transfer the cooked sweet potato to a large mixing bowl and mash it until smooth.
- Disassemble half a small head of broccoli into florets, then chop the florets as finely as possible.
- Add the chopped broccoli to the mixing bowl with the mashed sweet potato.
- Chop 3 spring onions and 30g of fresh coriander, and add them to the bowl.
- Add 2 teaspoons of paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of chili flakes, salt, and black pepper to taste. Mix everything together well.
- Add 2-3 heaped tablespoons of oat flour to the mixture and combine thoroughly.
- Using your hands, form the mixture into 10 mini patties.
- Heat olive oil in a frying pan over medium to high heat.
- Fry the patties for a few minutes on each side until golden brown and crispy.
- Transfer the patties to a plate lined with paper towels to drain excess oil.
- Let the patties cool for 10-15 minutes to firm up before serving.