Quinoa Patties

Quinoa patties
Quinoa patties are a great high protein alternative to bread or hash browns in the morning. Crispy on the outside and soft in the middle. They are also surprisingly meaty tasting, so are great for moulding into sausages, burgers or quinoa balls to use in so many other dishes.
Today, to go with the patties I have made smoked chilli fried green tomatoes from the garden, wilted spinach with a touch of butter and soft and creamy scrambled eggs. Recipe adapted from Naturally Ella, who bakes her quinoa patties instead of pan fries. Just bake in an oven at 220°C/ 425°F for 10-15 minutes on each side. This will give a dryer, crispier texture which is equally as delicious! The below recipe serves 4.
Quinoa patties

Quinoa Patties

  • 200g/ 1 cup Quinoa (cooking instructions at bottom of page)
  • 100g/ ½ cup Bread Crumbs (or stale bread crusts removed)
  • 50g/ ¼ cup Walnuts
  • 1 Clove Garlic
  • 2 Large Eggs
  • ½ tsp Smoked Paprika
  • Small Handful Fresh Oregano
  • 25g Feta Cheese (optional)
  • Sea Salt & Black Pepper
  • Olive Oil
  1. Cook the quinoa as per the instructions below.
  2.  Blitz the walnuts into a rough meal, then repeat for the stale bread if required.
  3. Peel and crush the garlic clove and finely chop the fresh oregano.
  4. In a bowl, combine the cooked quinoa, bread crumbs, walnuts, salt, pepper, crushed garlic, paprika, crumbled feta (if using) and oregano. In a separate bowl, whisk the eggs and pour into the mixture, stir until well combined. Let sit for 5 minutes.
  5. Place a large frying pan over a medium heat and add 2 tbsp olive oil.
  6. Wet your hands and scoop out mixture into roughly golf-ball size spheres and flatten thin patties. They should be very easy to shape and handle.
  7. Place in the pan and cook for 10 minutes on each side until golden and crispy on the outside, but soft and fluffy on the inside.

Quinoa patties

How to cook perfect Quinoa

  • 200g/ 1 cup Quinoa
  • 400ml/ 2 cups Vegetable Broth/ Water
  • Pinch Sea Salt
  1. Place the quinoa in a sieve and rinse thoroughly with cool water for at least 2 minutes. Rinsing quinoa removes its natural coating, saponin, which can make it taste bitter or soapy.
  2. Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.
  3. Add liquid and bring to a boil. Stir in the liquid and the salt and bring to a rolling boil.
  4. Lower heat and cook covered for 15 minutes.
  5. Turn off the heat and let stand for 5 minutes, covered.
  6. Fluff the quinoa gently with a fork and serve. You should see tiny spirals (the germ) separating from and curling around the quinoa seeds.


  1. These look really delicious – great to have an alternative to bread! I’ll definitely give these a go – thanks for sharing 🙂

    • Thanks Bridget! They are so flavoursome and versatile, we have made them into quinoa ‘meat’balls before as they have such a great protein content, perfect for vegetarian meat alternatives. Thanks for reading!

  2. Sometimes recipes sound so good but then there seems to be a glitch The quinoa patties are called a substitute for bead and one of the ingredients is bread crumbs!

    • Very true Wendy! The recipe isn’t gluten-free, the bread crumbs were used to stop the patties being so dense but I’m sure we can experiment with gluten-free options to get the same light consistency. Watch this space – we will work on the recipe to suit everyone’s needs! Thanks for your message.


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