Crispy Quinoa Patties with Creamy Dip
Golden, crunchy quinoa patties served with a tangy, creamy yogurt-based dip—perfect as a healthy snack, appetizer, or light meal.
Equipment
- Mixing bowls
- Skillet
- Spatula
- Whisk
Ingredients
Quinoa Patties
- 2 cups cooked quinoa cooled
- 2 eggs large
- 1 cup mixed vegetables finely chopped
- 0.5 cup breadcrumbs or rolled oats gluten-free if needed
- 0.5 cup Parmesan or feta cheese optional
- 2 cloves garlic minced
- 2 tbsp fresh parsley or cilantro chopped
- 1 tsp paprika
- 0.5 tsp cumin
- to taste salt and black pepper
- 2-3 tbsp olive oil for frying
Creamy Dip
- 0.75 cup Greek yogurt or dairy-free yogurt
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 clove garlic finely grated
- 1-2 tbsp fresh dill or parsley chopped
- to taste salt and pepper
Instructions
- Place cooled cooked quinoa in a large mixing bowl and fluff with a fork.
- Add chopped vegetables, garlic, herbs, paprika, cumin, salt, and pepper. Mix well.
- Stir in eggs, breadcrumbs or oats, and cheese if using, until the mixture holds together.
- Form mixture into small patties about 1/2 inch thick.
- Heat olive oil in a skillet over medium heat.
- Cook patties in batches for 3–4 minutes per side until golden and crispy.
- Whisk yogurt, lemon juice, olive oil, garlic, herbs, salt, and pepper to make the dip.
- Serve warm quinoa patties with creamy dip on the side.
Notes
For extra crispiness, refrigerate the shaped patties for 15 minutes before cooking.