Baked Broccoli And Carrot Quinoa Patties Recipe

Name: Baked Broccoli And Carrot Quinoa Patties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Head of Broccoli with Florets Torn off the Stem; 3 Carrots Finely Chopped; 1 Small Sweet Onion (or two shallots) Diced; 1 Sweet Onion Finely Chopped; 1 Clove of Garlic Finely Chopped; 1 handful Fresh Basil Finely Chopped; 1 cup Cooked Quinoa; 2 Eggs; 1/2 cup Grated Cheese (I used Cheddar, but any will do); 1 teaspoon Baking Powder; 3 tablespoons Panko Crumbs (or any bread crumbs); 1 splash Balsalmic Vinegar; 2 tablespoons Chickpea Flour (All purpose flour is also fine) - Optional if you want a drier patty; Salt and Pepper to Taste; Cayenne Pepper (I would have added some if I wasn't sharing with with a toddler)

Servings: persons

1 Head of Broccoli with Florets Torn off the Stem
3 Carrots Finely Chopped
1 Small Sweet Onion (or two shallots) Diced
1 Sweet Onion Finely Chopped
1 Clove of Garlic Finely Chopped
1 handful Fresh Basil Finely Chopped
1 cup Cooked Quinoa
2 Eggs
1/2 cup Grated Cheese (I used Cheddar, but any will do)
1 teaspoon Baking Powder
3 tablespoons Panko Crumbs (or any bread crumbs)
1 splash Balsalmic Vinegar
2 tablespoons Chickpea Flour (All purpose flour is also fine) - Optional if you want a drier patty
Salt and Pepper to Taste
Cayenne Pepper (I would have added some if I wasn't sharing with with a toddler)

1
Steam broccoli and carrots until tender. I steamed mine for about 15 minutes, but you can do it a little more or less to taste.
2
Once the veggies are steaming, pre-heat your oven to 400, chop your onions, garlic and basil, and grate your cheese.
3
After your broccoli and carrots are steamed, move them to a large mixing bowl and mash with a potato masher. If you want a chunkier texture, you can chop the vegetables instead.
4
Add the rest of your ingredients and stir.
5
Scoop out your mixture onto two large baking sheets. I used a standard soup spoon to portion out my patties. You can use a Silpat of parchment paper to line your baking sheets, but if you don't, you'll want to grease your baking sheets.
6
Bake for 20 minutes, or until the bottoms of the patties begin to brown. Flip over and bake for an additional 10 minutes.
7
They are ready to eat! Now, if you'll excuse me, I'm going to make some tzatziki to dip my patties in!

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Head of Broccoli with Florets Torn off the Stem, 3 Carrots Finely Chopped, 1 Small Sweet Onion (or two shallots) Diced, 1 Sweet Onion Finely Chopped, and more.

Yes, Baked Broccoli And Carrot Quinoa Patties falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Broccoli And Carrot Quinoa Patties

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions