Bean and Vegetable Quinoa Patties

Name: Bean and Vegetable Quinoa Patties
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups (370 g) cooked quinoa, cooled and patted dry, cooled to room temperature, moisture patted away; 1 can (15 oz) (425 g) canned mixed beans, drained and rinsed, drained and rinsed thoroughly; ½ medium (80 g) yellow onion, finely diced, finely diced into ¼-inch pieces; ½ medium (75 g) red or yellow bell pepper, finely diced, seeded and finely diced into ¼-inch pieces; ½ cup (60 g) zucchini, finely diced, finely diced, excess moisture squeezed out in paper towels; 2 cloves (6 g) garlic cloves, minced, minced into fine pieces; 2 (100 g) large eggs, lightly beaten; ½ cup (50 g) panko breadcrumbs or regular breadcrumbs; ⅓ cup (60 g) crumbled feta cheese (optional but recommended), crumbled into small pieces (optional); ¾ teaspoon (1½ g) ground cumin; ½ teaspoon (1 g) smoked paprika; ½ teaspoon (3 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; 2 tablespoons (30 ml) olive oil or vegetable oil for cooking

From the MyKitchenBank Kitchen

Hearty pan-fried patties made with cooked quinoa, mixed beans, and finely diced vegetables bound with eggs and breadcrumbs. These are crispy on the outside and tender within, packed with protein and fiber. Serve warm with Greek yogurt, salsa, or your favorite sauce.

Prep: 20 min
Cook: 16 min
Wait: 15 min
Total: 51 min
Makes: 8 patties (2 per serving)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

2 cups (370 g) cooked quinoa, cooled and patted dry, cooled to room temperature, moisture patted away
1 can (15 oz) (425 g) canned mixed beans, drained and rinsed, drained and rinsed thoroughly
½ medium (80 g) yellow onion, finely diced, finely diced into ¼-inch pieces
½ medium (75 g) red or yellow bell pepper, finely diced, seeded and finely diced into ¼-inch pieces
½ cup (60 g) zucchini, finely diced, finely diced, excess moisture squeezed out in paper towels
2 cloves (6 g) garlic cloves, minced, minced into fine pieces
2 (100 g) large eggs, lightly beaten
½ cup (50 g) panko breadcrumbs or regular breadcrumbs
⅓ cup (60 g) crumbled feta cheese (optional but recommended), crumbled into small pieces (optional)
¾ teaspoon (1.5 g) ground cumin
½ teaspoon (1 g) smoked paprika
½ teaspoon (3 g) kosher salt
¼ teaspoon (0.5 g) freshly ground black pepper
2 tablespoons (30 ml) olive oil or vegetable oil for cooking

Equipment (7)

Large mixing bowl
Medium bowl (for egg mixture)
8-inch (20 cm) non-stick skillet or cast-iron skillet
Wooden spoon
Measuring cups and spoons
Knife and cutting board
Paper towels

Steps

Before you start

Cook quinoa if not already prepared (about 15 minutes); let it cool completely before mixing
Have all vegetables finely diced and ready before you begin
Pat cooked quinoa dry with a clean kitchen towel to remove excess moisture

1
Prepare vegetables
- Dice the onion, bell pepper, and zucchini into ¼-inch pieces.
- Squeeze the excess moisture from the diced zucchini by wrapping it in paper towels and pressing firmly.
- Mince the garlic.
- Set all vegetables aside on a clean cutting board.
+ Show details− Hide details
Ready when: Vegetables are finely and evenly diced and zucchini is no longer wet
Tip: Squeezing moisture from zucchini is essential—wet vegetables will make the patties fall apart during cooking
2
Combine wet and dry ingredients
- In a medium bowl, lightly beat the 2 large eggs with a fork.
- In a large mixing bowl, combine the cooled cooked quinoa, drained mixed beans, diced onion, bell pepper, zucchini, minced garlic, panko breadcrumbs, cumin, smoked paprika, kosher salt, and black pepper.
- Pour the beaten eggs over the mixture and stir until everything is evenly combined and moistened.
- The mixture should hold together but not be wet.
+ Show details− Hide details
Ready when: All ingredients are evenly distributed and the mixture holds together when squeezed gently
Tip: If using feta cheese, fold it in gently at the end to keep the pieces intact
3
Add optional feta and chill mixture
- If desired, gently fold in the crumbled feta cheese.
- Transfer the mixture to the refrigerator for 15 minutes to firm up.
- This helps the patties hold their shape better during cooking.
+ Show details− Hide details
Ready when: Mixture feels slightly firmer and cooler to the touch
Tip: Chilling is not strictly required but improves the texture and makes the patties easier to handle
4
Shape patties
- Remove the mixture from the refrigerator.
- Divide it into 8 equal portions (about 3 tablespoons each).
- Working with one portion at a time, shape it into a patty about 2½ inches wide and ½ inch thick.
- You can use your hands or two spoons to help shape them.
- Arrange the shaped patties on a clean plate or cutting board.
+ Show details− Hide details
Ready when: 8 patties are formed, evenly shaped, and ready to cook
Tip: If the mixture seems too loose, place it back in the fridge for a few more minutes to set further
5
Heat skillet and oil
- Place an 8-inch non-stick or cast-iron skillet over medium-high heat.
- Add 2 tablespoons of olive oil or vegetable oil.
- Let the oil heat for about 1 minute until it shimmers and is just beginning to smoke slightly.
- Do not let it smoke heavily.
+ Show details− Hide details
Ready when: Oil shimmers and moves easily around the pan
Tip: A hot enough pan is crucial for crispy patties—cold oil results in greasy, soggy patties
6
Pan-fry first batch
- Carefully place 4 patties into the hot oil, spacing them about ½ inch apart.
- Do not crowd the pan.
- Let them cook undisturbed for 3 to 4 minutes until the bottoms are golden brown and crisp.
- Flip each patty gently using a thin spatula and cook the second side for another 3 to 4 minutes until the bottoms are golden and the patties feel slightly firm when pressed gently.
+ Show details− Hide details
Ready when: Both sides are golden brown and patties are firm but still moist inside
Tip: Use a gentle hand when flipping—they are delicate but will hold together if cooked long enough on the first side
7
Pan-fry second batch
- Transfer the cooked patties to a clean plate lined with paper towels to drain.
- If needed, add a bit more oil to the pan and repeat with the remaining 4 patties, cooking them the same way for 3 to 4 minutes per side until golden brown and firm.
+ Show details− Hide details
Ready when: Second batch of patties is golden brown on both sides
Tip: Keep the first batch warm by placing it on a plate in a 200°F oven while the second batch cooks
8
Serve warm
- Arrange the patties on a serving platter.
- Serve immediately while still warm with your choice of toppings such as Greek yogurt, salsa, hot sauce, or fresh greens.
+ Show details− Hide details
Tip: Patties are best served warm but can be enjoyed at room temperature if needed

Good to know

Tips

The mixture should be moist but not wet—if it seems too loose after combining, add 2–3 tablespoons more breadcrumbs and stir well
For deeper flavor, toast the cumin and paprika in a dry skillet for 30 seconds before adding to the mixture
Make patties uniform in size and thickness so they cook evenly; a scoop or ice cream scoop helps
If patties brown too quickly or the oil smokes heavily, reduce heat to medium and adjust timing slightly—they may need 5–6 minutes per side at lower heat

Make ahead

Patties can be made ahead and refrigerated. After shaping (step 4), cover and refrigerate for up to 24 hours before pan-frying. You can also cook the patties completely, cool them, and reheat in a 350°F oven for 8–10 minutes until warmed through.

Storage & reheating

Store cooked patties in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 8–10 minutes or in a skillet over medium heat for 2–3 minutes per side. Uncooked shaped patties keep refrigerated for 1 day or frozen (stacked between parchment) for up to 2 months; cook directly from frozen, adding 1–2 minutes per side.

Substitutions

canned mixed beans, drained and rinsed → 1 can (15 oz) of black beans, chickpeas, or white beans, drained and rinsed. Use a single variety or a mix. Black beans and chickpeas add earthiness; white beans keep the patties lighter in color
zucchini, finely diced → finely diced carrots or corn kernels. Carrots add sweetness and crunch; corn adds sweetness and texture. Use the same amount
panko breadcrumbs or regular breadcrumbs → crushed tortilla chips, crushed crackers, or rolled oats. Tortilla chips add flavor and crunch; oats add nuttiness. Use the same weight
crumbled feta cheese (optional but recommended) → crumbled goat cheese, shredded sharp cheddar, or grated Parmesan. Each adds different flavor—use the same weight. Cheddar should be shredded finely; Parmesan can be pre-grated