These crispy vegan patties are packed with protein-rich quinoa and finely chopped broccoli, seasoned with herbs and pan-fried until golden. They’re great as a snack, burger patty, or meal prep option.
🍽️ Makes
- 10–12 small cakes
Ingredients
Base Ingredients
- 1 cup cooked quinoa
- 2 cups finely chopped cooked broccoli (Broccoli)
- ½ cup breadcrumbs (use gluten-free if needed)
- 2 tablespoons ground flaxseed + 5 tablespoons water (flax egg)
- 2 tablespoons olive oil (plus more for frying)
Flavoring
- 3 garlic cloves, minced
- ½ small onion, finely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano or Italian seasoning
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley
Optional Add-Ins
- 2 tablespoons nutritional yeast (for cheesy flavor)
- ¼ cup grated vegan cheese
- ½ teaspoon chili flakes
- 2 tablespoons chopped spinach
Step-by-Step Instructions
1. Prepare Flax Egg
Mix:
- ground flaxseed
- water
Let sit:
- 10 minutes
until it becomes gel-like.
2. Prep Broccoli
Finely chop cooked broccoli into very small pieces.
Lightly squeeze out excess moisture if needed.
3. Make the Mixture
In a large bowl combine:
- quinoa (Quinoa)
- broccoli
- flax egg
- breadcrumbs
- onion
- garlic
- herbs and spices
- lemon juice
Mix until it holds together.
If too wet:
- add breadcrumbs
If too dry:
- add a little olive oil or water
4. Form the Cakes
Shape mixture into:
- small patties (about palm size)
Press firmly so they don’t break.
5. Pan-Fry
Heat skillet over medium heat with olive oil.
Cook cakes:
- 3–4 minutes per side
until:
- golden brown
- crispy edges
Do not overcrowd the pan.
6. Serve
Serve warm with:
- vegan yogurt dip
- tahini sauce
- hummus
- spicy mayo (vegan)
- lemon wedges
Easy Tahini Lemon Dip
Mix:
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 1 small garlic clove (minced)
- 2–3 tablespoons water
- salt to taste
Variations
🧄 Garlic Herb Version
Add extra:
- garlic
- parsley
- dill
🌶 Spicy Version
Add:
- chili flakes
- cayenne pepper
- jalapeños
🧀 Cheesy Vegan Version
Add:
- nutritional yeast
- vegan cheese
🥕 Veggie Boost
Add:
- grated carrot
- zucchini (squeezed dry)
Baking Option (Healthier)
Bake at:
- 200°C (400°F)
for:
- 20–25 minutes
Flip halfway through.
Storage
- Fridge: up to 4 days
- Freezer: up to 2 months
Reheat in pan or air fryer for crispiness.
Approximate Nutrition (Per Cake)
- Calories: 90–130
- Protein: 4–6 g
- Carbs: 12–16 g
- Fat: 3–5 g
