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Sundried Tomato & Basil Quinoa Patties

Katie Clack
These vegetarian quinoa patties are perfect for a quick and easy weeknight dinner!
5 from 5 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Servings 4


  • 1.5 cups cooked quinoa
  • 4 eggs
  • 3/4 cup panko breadcrumbs
  • 1/3 cup grated parmesan
  • 1/2 cup sundried tomatoes, chopped
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 1/4 cup fresh basil, chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 2 tbsp olive oil, for frying


  • Mix together all ingredients in a bowl until combined.
  • Lightly spray a 1/3 measuring cup with cooking spray.
  • Pack mixture into measuring cup and then empty onto a cookie sheet lined with parchment or wax paper.
  • *If you have time, chill patties in fridge or freezer for 30 minutes*
  • Heat a frying pan on medium high heat with 2 tbsp olive oil.
  • Lightly fry patties for about 5 minutes on each side, or until golden brown.


  • You can also bake the patties at 400 degrees for about 15 minutes, flipping half way through, but your results won't be as crispy. 
  • If you're going to freeze your quinoa patties, freeze them unbaked in a single layer on a cookie sheet.  Once frozen, you can transfer them to a freezer bag.  To reheat, microwave from frozen for 3 minutes.
  • If you're mixture is too crumbly and won't hold it's shape, add 1 more egg to the mixture.
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