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Pumpkin Quinoa Patties

Karina Kari
Wholesome, golden, and packed with flavor, these Pumpkin Quinoa Patties combine protein-rich quinoa, fiber-filled pumpkin, and aromatic herbs.
Perfect for quick lunches, cozy dinners, or meal prep, they’re easy to make, lightly crisp on the outside, and tender inside—a healthy, vegetarian-friendly treat for any day of the week.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course dinner, lunch
Cuisine American, Australian
Servings 6

Equipment

  • 1 medium saucepan
  • Measuring Cups and Spoons
  • 1 mixing bowl
  • Wooden spoon or spatula
  • 1 frying pan or skillet
  • Plate for resting patties
  • Knife and chopping board

Ingredients
  

  • 1 cup pumpkin mashed
  • ½ cup quinoa or 1 cup cooked quinoa
  • ½ medium onion finely chopped
  • 1 pinch vegetable stock optional
  • 1 clove garlic minced (optional)
  • 1 large egg
  • ¾ cup dried breadcrumbs
  • ¼ teaspoon ground cumin
  • ¼ cup parmesan cheese grated
  • 2 tablespoons fresh basil finely chopped
  • 1 pinch black pepper
  • 3 tablespoons olive oil for frying
  • 1 tablespoon coconut oil for frying

Instructions
 

  • Prepare the Quinoa: Start by rinsing your quinoa thoroughly under cold running water.
    This step is essential to remove the natural bitter coating called saponin.
    Place the rinsed quinoa in a medium saucepan and add 1 cup of water along with a pinch of vegetable stock if you like a subtle savory flavor.
    Bring the mixture to a gentle boil over medium-high heat.
    Once it reaches a boil, reduce the heat to low, cover with a lid, and let it simmer for 15–20 minutes, or until the quinoa grains are tender and translucent with a small spiral visible around each grain.
    After cooking, remove the pan from the heat and allow the quinoa to cool to room temperature.
    Cooling ensures it won’t make the patties mushy when combined with other ingredients.
  • Mash the Pumpkin: While the quinoa is cooling, prepare the pumpkin.
    You can use roasted, steamed, or boiled pumpkin—whichever you prefer.
    Remove the skin and seeds, and place the pumpkin flesh in a mixing bowl.
    Use a fork or potato masher to mash the pumpkin until it reaches a smooth consistency.
    Aim for a soft, creamy texture with minimal lumps; this will help the patties bind better while cooking.
  • Chop the Aromatics: Next, finely chop half an onion and mince one clove of garlic if you’re using it.
    These aromatics will add depth of flavor and a subtle sweetness to the patties.
    Make sure the pieces are very small so they integrate evenly into the mixture and don’t overpower the texture of the patties.
  • Combine All Ingredients: In a large mixing bowl, combine the cooled quinoa, mashed pumpkin, chopped onion, minced garlic, and the rest of the ingredients 1 egg, 3/4 cup breadcrumbs, 1/4 teaspoon cumin, 1/4 cup grated parmesan cheese, 2 tablespoons finely chopped fresh basil, and a pinch of black pepper.
    Use a spatula or wooden spoon to mix everything thoroughly until fully incorporated.
    The mixture should feel slightly sticky but manageable.
    If it feels too wet, gradually add a bit more breadcrumbs until it reaches a consistency that can hold shape when formed into patties.
  • Shape the Patties: Once the mixture is combined, divide it into 5 or 6 equal portions.
    With your hands, gently form each portion into a patty shape, about the size of your palm and roughly 1–1.5 cm thick.
    For a more uniform, rissole-like appearance, press slightly on the top with your fingers.
    Place the shaped patties on a plate and transfer them to the refrigerator for 15 minutes.
    This resting period allows the patties to firm up slightly, making them easier to cook without falling apart.
  • Heat the Pan for Frying: While the patties are chilling, prepare your frying pan.
    Use a medium-large skillet and add 3 tablespoons of olive oil and 1 tablespoon of coconut oil.
    Heat the oils over medium-high heat until shimmering but not smoking.
    Using a combination of oils ensures a rich flavor and helps achieve a golden, crispy exterior while reducing the risk of burning.
  • Cook the Patties: Carefully place the chilled patties into the hot pan.
    Do not overcrowd the pan; cook in batches if necessary.
    Using a spatula, gently flatten each patty slightly to achieve an even, rissole-like shape.
    Cook the patties for about 4–5 minutes on the first side, until a golden crust forms.
    Then carefully flip each patty using a spatula and cook for another 3–5 minutes on the other side.
    Keep a close eye to prevent burning, adjusting the heat if necessary.
    The patties should be crispy on the outside and tender on the inside.
  • Drain and Rest: Once cooked, transfer the patties to a plate lined with paper towels to drain any excess oil.
    Let them rest for a few minutes before serving.
    This resting period allows the patties to set further, making them easier to handle and ensuring they hold their shape when plated.
  • Serve and Enjoy: Serve your Pumpkin Quinoa Patties warm, either on their own, with a fresh salad, or in a sandwich or wrap.
    They also pair beautifully with yogurt-based dips, tomato sauces, or a drizzle of olive oil and balsamic vinegar.
    These patties can be enjoyed immediately or stored for later use in meal prep.

Notes

  • Always rinse quinoa thoroughly before cooking to remove its natural bitterness.
  • Use pumpkin that is soft and fully cooked—roasted, steamed, or boiled all work well.
  • If the mixture feels too wet, add extra breadcrumbs gradually; too dry, add a splash of water or another egg.
  • Resting the patties in the fridge before cooking helps them hold their shape and develop a firmer texture.
  • Cook over medium heat and avoid overcrowding the pan for an even, golden crust.
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