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In recent years, there has been a significant shift toward plant-based diets, driven by an increasing awareness of health, sustainability, and ethical considerations surrounding food choices. As more people adopt vegetarian or vegan lifestyles, the demand for nutritious, flavorful, and satisfying meal options has surged. One dish that perfectly encapsulates these criteria is the Crunchy Quinoa Veggie Patties. These patties are not only a fantastic way to incorporate a variety of vegetables into your diet, but they also deliver an abundance of nutrients, making them a wholesome choice for anyone looking to enhance their eating habits.

Mini Quinoa Veggie Patties

Discover the delicious Crunchy Quinoa Veggie Patties, a nutritious option perfect for anyone embracing a plant-based lifestyle! These versatile patties combine quinoa, fresh vegetables, and chickpeas, offering a satisfying meal packed with protein and fiber. Ideal as a main dish, side, or snack, they're easy to make and can be customized to your taste. Choose from frying for a crispy finish or baking for a healthier option. Elevate your mealtime with this delightful recipe!
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Ingredients
  

1 cup cooked quinoa

1 cup grated zucchini (approximately 1 medium zucchini)

1/2 cup grated carrot (approximately 1 medium carrot)

1/2 cup canned chickpeas, rinsed and drained

1/4 cup bell pepper, finely chopped (choose your favorite color)

1/4 cup green onions, finely chopped (white and green parts)

1/2 cup breadcrumbs (substitute with gluten-free breadcrumbs if desired)

1 large egg (or flax egg for vegan option)

1 tablespoon soy sauce (or tamari for gluten-free)

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

Olive oil or cooking spray for frying

Instructions
 

Prep the Veggies: Begin by grating the zucchini and carrot. Place both in a clean kitchen towel and twist to squeeze out excess moisture. This step is crucial to ensure your patties maintain their structure and don’t become soggy during cooking.

    Mix Ingredients: In a large mixing bowl, combine the cooked quinoa, grated zucchini, grated carrot, and chickpeas (lightly mashed with a fork for a chunky texture). Then, fold in the finely chopped bell pepper and green onions. Stir thoroughly until all ingredients are well mixed.

      Add Flavor and Bind: Incorporate the breadcrumbs, egg (or flax egg), soy sauce, garlic powder, onion powder, cumin, smoked paprika, and a pinch of salt and pepper. Mix the mixture until it's evenly blended and firm enough to hold its shape.

        Form Patties: Using your hands, scoop out portions of the mix and shape them into small patties, about 2-3 inches in diameter. You should yield approximately 12-15 patties, depending on your preferred thickness.

          Cook Patties: Heat a drizzle of olive oil or apply cooking spray in a large skillet over medium heat. Once the oil is hot, carefully add the patties in batches, ensuring the pan isn't overcrowded. Cook for 4-5 minutes on each side, or until they are golden brown and crispy.

            Drain and Serve: After cooking, transfer the patties to a plate lined with paper towels to absorb any excess oil. Serve them hot with your choice of yogurt sauce, salsa, or another favorite dipping sauce for a delightful contrast.

              Enjoy: These patties are perfect for serving immediately, but you can also store leftovers in an airtight container in the fridge for several days. They freeze beautifully—just make sure to place parchment paper between layers to prevent sticking.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                  - Presentation Tips: Plate the crunchy patties with fresh herbs sprinkled on top and a side of colorful dipping sauce in a small bowl for visual contrast!