Garlic Thyme Quinoa Patties

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Crispy Garlic Thyme Quinoa Patties – Cooking quinoa is one of the easiest, most rewarding exercise you can indulge in your kitchen. It practically cooks itself and freezes well. Not to mention, it is healthy hip and really tasty. Made with Parmesan cheese and fresh chives, these easy crispy quinoa patties make a delicious snack or appetizer.

These Quinoa Patties are a real wonder that happen to be vegan and gluten free too! They are beautifully crispy on the outside thanks to pan-frying. You could probably make bake quinoa patties too!

These crispy quinoa patties can be made up to 2 days ahead and will keep in the fridge during the week. They’re a delicious vegetarian option that you really have to try. Pan-frying them adds a perfect crunch that takes them to the next level. This quinoa recipe also keeps well in the fridge or freezer for a smaller, ready-to-cook meal option. We like these served simply, with avocado slices on top.

This recipe for quinoa patties is easily one of our new favorite main dishes. The recipe is simple and quick to create, especially if you already have cooked quinoa on hand. If you cook a big batch of quinoa ahead of time, it will keep in the refrigerator for several days or the freezer for several months.

Not what you are looking for? Try these other amazing Appetizer recipes:


Garlic Thyme Quinoa Patties

These simple crispy quinoa patties are so versatile. They’re a great meatless option that even meat eaters will love.

  • Author: Cook Republic
  • Prep Time: :20
  • Cook Time: :20
  • Total Time: :40
  • Yield: 20 1x
  • Category: Appetizer


Units Scale
  • 2 and 1/2 cups cooked quinoa
  • 5 eggs
  • 1/2 cup grated Parmesan cheese
  • 3 whole meal bread slices, processed into breadcrumbs
  • 1/4 cup chives, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 large Spanish onion, finely chopped
  • 1 tablespoons fresh thyme, finely chopped
  • 1 teaspoon mild paprika
  • sea salt flakes to taste
  • olive oil to pan fry


  1. Put all ingredients in a large bowl and mix well with a large wooden spoon until thoroughly combined.
  2. Scoop some mixture in the palm of your hands to shape a patties approximately 5cm in diameter and 1cm thick. This size will yield approximately 20 patties with the mixture you have. (You can make them smaller and thicker or large and flatter as per your preference.)
  3. Heat 1 tablespoon oil in a large frying pan on medium heat. Gently place 4-5 patties in the pan and shallow fry, cooking each side for 2 minutes before gently flipping over with a small spatula to cook the other side. Repeat till all patties are cooked. Use a tablespoon of oil each time you start cooking a new batch of patties.
  4. Serve hot or cold with ketchup and salad greens.


  • These are delicate patties and a tad tricky to shape as they may stick to your hands or fall apart in the pan. Gently handling will prevent them from falling apart. once one side is cooked, they become easier to manage and even flatten nicely for even browning.
  • If you find it impossible to work with them or shape them, try adding 1 tablespoon of plain flour to make them hold their shape.
  • Like any burger, meatball, or veggie pattie recipe – you need to be careful with your ingredients. There needs to be enough “sticking power” to help the patties hold their shape. Here are a few tips to help keep the quinoa patties together:
  • Make sure you have the right balance of veggies and bread crumbs. If you’re gluten free, make sure your bread crumbs are gluten free as well. I have never had luck making these without breadcrumbs.
  • Make sure you chop your veggies nice and fine. I find pulsing them in a food processor gets them to the right size. (As well as cuts down your work!) The smaller your veggies are diced, the better they will hold the patties together.
  • If you find your mixture is too wet, add a little more cooked quinoa and/or bread crumbs. Alternatively, if you find your mixture is too dry, add a couple drops of water.


  • Serving Size: 4
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