Go Back
–+ servings
Mushroom Quinoa Patties Easy Vegan

Mushroom Quinoa Patties

Easy vegan mushroom quinoa patties made with cooked quinoa, sautéed mushrooms, and fresh herbs. Crispy outside, tender inside, and ready in about 30 minutes.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Choose Serving Size 4 (about 10 patties)

Equipment

  • Large skillet
  • Mixing bowl
  • Spatula

Ingredients 

  • 2 cups quinoa cooked, cooled
  • 8 oz mushrooms finely chopped
  • 1 onion small, finely chopped
  • 2 cloves garlic minced
  • ¼ cup parsley chopped fresh
  • 1 flax egg 1 tbsp ground flax + 3 tbsp water
  • ⅓ cup flour or chickpea flour for gluten-free
  • 2 tbsp olive oil plus more for frying
  • 1 tsp thyme or oregano dried
  • Salt and black pepper to taste

Instructions

  • Make the flax egg by stirring the ground flax with the water; let it sit for 5 minutes to thicken.
  • Heat 2 tbsp olive oil in a large skillet and sauté the onion until soft, about 4 minutes. Add the garlic and mushrooms and cook 8 to 10 minutes, until the liquid evaporates.
  • In a bowl, combine the cooled quinoa, cooked mushroom mixture, parsley, thyme, flax egg, and flour. Season with salt and pepper and mix well.
  • Shape into about 10 patties. Chill for 15 minutes if the mix feels soft.
  • Heat a little oil in the skillet and fry the patties over medium heat for 3 to 4 minutes per side, until golden and crisp. Serve warm.

Notes

Use cold, well-drained quinoa for patties that hold together. Cook off all the mushroom liquid. Bake at 400°F for about 25 minutes as an alternative. Freezes up to 3 months.