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:
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.