Lunch/ Recipes

Easy Oil-Free Quinoa & Broccoli Patties

Easy Oil-Free Quinoa & Broccoli Patties

These simple Easy Oil-Free Quinoa & Broccoli Patties are packed full of nutrients, protein, fiber, healthy carbs and tons of flavour! Easy to make, gluten-free and so yum.

These patties are incredibly healthy and filling, and super versatile. You can use them for burgers, in a sandwich, stuffed pitta bread, or to top your buddha bowl! They can literally complete any meal…I even had them as a side to my chickpea soup!

These Easy Oil-Free Quinoa & Broccoli Patties have a slightly “cheesy” flavor thanks to nutritional yeast. They also are so easy to make, use 10 ingredients only.

I made these patties and baked  them, but if you are not afraid of a little oil, feel free to fry them for a crispier result.

I like big massive bowls with different stuff in them, like hummus, veggies, lettuce, and on this specific one I had, I added these broccoli patties for a complete meal. The next day, I had these patties withing a burger bun (2 of them in) and it was also yum.

More Vegan Patty Recipes:

1.Easy Healthy Vegan BBQ Burgers
2. Spinach & Ricotta Stuffed Vegan Potato Cakes
3. Vegan Oil-Free Spiced Potato & Quinoa Cakes

Let’s make these babies!
Do let me know how you found these Easy Oil-Free Quinoa & Broccoli Patties though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest or Facebook! I love seeing what my lovely readers think of my recipes!

Makes about 12 nuggets
Each nugget contains approximately 71 calories


2 cups/350g broccoli florets

1 15 oz. can/tin chickpeas, drained and rinsed

1 cup/ 185g cooked quinoa

1 tablespoon whole-grain mustard dijon will also work

1/2 cup/30g nutritional yeast

4 – 6 tablespoons quinoa flour (you can use plain flour, but I am trying to make these babies healthier and GF)

2 teaspoons garlic powder

1 teaspoon of salt

1/4 teaspoon of black pepper


1. Steam broccoli until tender, either using a steamer basket or just in a small pan with a little water in the bottom. Drain and let cool until cool enough to handle.

2. Once cool, add broccoli to a food processor and pulse until chopped into very small pieces, 10 – 15 pulses. Add chickpeas, quinoa and mustard and pulse until a dough starts to form.
Transfer mixture to a bowl, add in remaining ingredients (starting with 4 tablespoons quinoa flour) and knead by hand until dough can be formed into patties, adding more quinoa flour as needed.

3.Form dough into patties and place on a parchment-lined sheet/plate. Chill in the fridge for at least 1 hour.
Preheat oven to 350ºF/180C. Line a baking sheet with parchment, add patties and bake on the centre rack for     20 – 30 minutes, flipping halfway through until patties are crispy.

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  • Reply
    Rachel Ball
    12 April 2020 at 13h31

    Delicious. Used chickpea flour as didn’t have quinoa flour. Froze the spares and can imagine they will be just a delicious! Thanks for a great recipe. This will probably become a staple in the household now 👌

    • Reply
      12 April 2020 at 20h06

      So, so pleased you enjoyed them! Made my day!

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