Quinoa and Greens Patties
These crispy, golden patties are packed with protein-rich quinoa, fresh greens like spinach or kale, aromatic herbs, and a touch of cheese for richness. They’re pan-fried until lightly crisp on the outside while staying tender inside. Serve with yogurt sauce, tahini dip, or tuck into pita bread with fresh veggies.
⏱ Time
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Ingredients
1 cup cooked quinoa (about ⅓ cup uncooked)
2 cups finely chopped greens (spinach, kale, or Swiss chard)
1 small onion, finely chopped
2 garlic cloves, minced
½ cup breadcrumbs (or oats, ground)
¼ cup grated Parmesan or feta cheese
2 eggs, lightly beaten
2 tbsp olive oil (plus more for frying)
2 tbsp fresh parsley or dill, chopped
1 tsp lemon zest
½ tsp cumin (optional)
Salt and pepper, to taste
Instructions
1. Cook quinoa – If not already cooked, rinse ⅓ cup quinoa, simmer in ⅔ cup water until fluffy, about 15 minutes. Let cool.
2. Prep greens – Sauté onion and garlic in 1 tbsp olive oil until soft. Add chopped greens and cook 2–3 minutes until wilted. Remove from heat and cool slightly.
3. Mix base – In a large bowl, combine quinoa, sautéed greens mixture, breadcrumbs, cheese, parsley, lemon zest, cumin, eggs, salt, and pepper. Mix until sticky and cohesive.
4. Shape patties – Form into small round patties (about 2–3 inches wide).
5. Cook – Heat olive oil in a nonstick skillet over medium heat. Cook patties 3–4 minutes per side until golden brown and firm.
6. Serve – Enjoy warm with Greek yogurt dip, tahini sauce, or inside pita with fresh cucumber and tomato.
Notes & Tips
If mixture is too wet, add extra breadcrumbs; if too dry, add a little olive oil or another egg.
Bake instead of frying: arrange patties on a parchment-lined tray, brush with olive oil, bake at 200°C (400°F) for 18–20 minutes, flipping halfway.
Great for meal prep – store in fridge 3 days or freeze up to 1 month.
❓ Frequently asked questions FAQ
Q: Can I make them vegan?
Yes – replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg). Use vegan cheese or skip it.
Q: Can I add more protein?
Yes – add chickpeas, lentils, or extra quinoa to boost protein.
Q: Which greens work best?
Spinach, kale, Swiss chard, or even beet greens all work.
Nutritional Information
Calories: ~90
Protein: 4g
Carbs: 10g
Fat: 4g
Fiber: 2g