Name: Quinoa Patties with Mozzarella Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup cooked quinoa; 2 eggs; ½ teaspoon oregano; ½ teaspoon garlic powder; ½ teaspoon salt; ½ teaspoon black pepper; ½ cup mozzarella cheese; ¼ cup red onion finely minced; 1 cup panko breadcrumbs; 4 tablespoons avocado oil divided

Jump to Recipe· 4.7 from 29 reviews

If you’re looking for a delicious, tend-to-the-heart treat that’s guilt-free and packed with flavor, you’ve got to try this Quinoa Patties with Mozzarella Recipe. These patties come out crispy on the outside, gooey and cheesy inside, and have this amazing texture from the quinoa — trust me, they’re fan-freaking-tastic! Whether you need a protein-packed snack, a fun appetizer, or a quick dinner, these patties will become your go-to in no time.

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Why This Recipe Works

Perfect Texture: The combination of cooked quinoa and panko breadcrumbs creates patties that are crispy on the outside and tender inside.
Melty Mozzarella: Adding mozzarella cheese brings a gooey, chewy surprise that makes every bite satisfying.
Simple Ingredients: You only need a handful of pantry staples, which makes this a quick and fuss-free recipe.
Adaptable & Versatile: It’s easy to customize with your favorite spices, herbs, or cheese to suit your taste.

Quinoa Patties with Mozzarella, healthy quinoa patties, cheesy quinoa recipes, vegetarian appetizer ideas, crispy quinoa cakes - The image shows a white plate filled with about ten golden-brown, round patties that have a crunchy, textured look with visible small bits of red onion and quinoa. The patties are arranged overlapping each other, creating a layered effect, and are surrounded by fresh, bright green arugula leaves scattered around the edges of the plate. The plate is placed on a white marbled surface with a light blue and white checkered cloth nearby, creating a fresh and simple setting. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Quinoa Patties with Mozzarella Recipe plays a key role. From the fluffy quinoa to the stretchy cheese, learning why they work together helps you get perfect patties every time. Plus, I’ve dropped a few shopping tips so you can pick the best version of each ingredient.

Quinoa Patties with Mozzarella, healthy quinoa patties, cheesy quinoa recipes, vegetarian appetizer ideas, crispy quinoa cakes - Flat lay of cooked quinoa in a simple white ceramic bowl, two whole brown eggs with clean shells, a small white bowl of dried oregano, a small white bowl of garlic powder, a small white bowl of salt crystals, a small white bowl of black peppercorns, shredded fresh mozzarella cheese in a white ceramic bowl, finely minced red onion in a white bowl, panko breadcrumbs in a white bowl, and a small white bowl with golden avocado oil, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cooked quinoa: The base of these patties—it’s light and provides a wonderful nutty texture. Make sure it’s fully cooled before mixing for best binding.
Eggs: They act as a natural binder to hold everything together, important so your patties don’t fall apart in the pan.
Oregano & garlic powder: These spices add a subtle savory depth that complements the mozzarella perfectly.
Mozzarella cheese: Look for fresh or low-moisture shredded mozzarella; it melts beautifully and gives a great stretch.
Red onion (finely minced): Adds a hint of sharpness and freshness. I like grinding it finely so it blends well without overpowering.
Panko breadcrumbs: They keep the mixture from feeling too wet and help achieve that crispy outside.
Avocado oil: Great for pan-frying because of its high smoke point and subtle flavor.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to switch things up with this Quinoa Patties with Mozzarella Recipe depending on what’s in my fridge or what mood I’m in. It’s your kitchen, so don’t hesitate to personalize these patties to suit your cravings or dietary needs.

Variation: Sometimes I swap mozzarella for feta cheese— it gives a delicious tanginess that’s unexpected but fantastic.
Dietary tweaks: If you want a vegan option, I’ve had good results using flax eggs instead of regular eggs—just one tablespoon ground flaxseed with three tablespoons water per egg.
Seasonal twist: Adding fresh herbs like basil or parsley in spring brightens up the flavor beautifully.

Step-by-Step: How I Make Quinoa Patties with Mozzarella Recipe

Step 1: Mix the Magic

I start by combining the cooked quinoa, eggs, oregano, garlic powder, salt, and pepper in a medium bowl. Then I fold in the shredded mozzarella and the finely minced red onion—this combo adds sooo much flavor and texture. Make sure you stir well until everything is evenly mixed. This is where your patties get their base flavor, so don’t rush it.

Step 2: Add the Binder & Let It Rest

Next, sprinkle in the panko breadcrumbs and stir again. Here’s a little secret — let the mixture sit for a few minutes. This gives the breadcrumbs time to absorb moisture, which helps the patties hold together and keeps them from being soggy.

Step 3: Shape and Prep for Cooking

Wet your hands with water (this helps prevent sticking) and scoop about ¼ cup of the mixture at a time. I find this portion size makes perfect-sized patties. Then, gently press and shape them — you should get about 10 patties. If the mixture feels too loose, a few more breadcrumbs will save the day.

Step 4: Fry to Golden Perfection

Heat 2 tablespoons of avocado oil in a large non-stick skillet over medium heat. Once hot, place half the patties in the pan without crowding. Cook them for about 3-4 minutes per side, or until they get that gorgeous golden-brown crust. Transfer them to a plate, then repeat with the remaining oil and patties. Keep an eye on the heat — too high and they’ll brown before heating through, too low and they’ll be pale and mushy.

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Tips from My Kitchen

Prevent Sticky Hands: Always wet your hands before shaping the patties; this stops the mixture from sticking and makes shaping so much easier.
Don’t Skip the Rest Time: Letting the breadcrumbs rest and absorb the moisture is the secret to patties that hold together beautifully.
Oil Temperature Matters: Medium heat is your friend—too hot, and the outside burns before the inside cooks, too cool and you lose the crunch.
Use Fresh Quinoa: I once tried this recipe with quinoa that was a little too wet from being freshly cooked and still warm—my patties fell apart; cool quinoa works best every single time.

How to Serve Quinoa Patties with Mozzarella Recipe

Garnishes

I love topping these patties with a sprinkle of fresh chopped parsley or basil for that pop of color and freshness. A dollop of Greek yogurt mixed with lemon juice and a pinch of garlic powder also makes a lovely, creamy dipping sauce that balances the cheese richness beautifully.

Side Dishes

For a full meal, I typically serve these quinoa patties alongside a crisp green salad or some roasted veggies like asparagus or brussels sprouts. Sometimes I pair them with a light tomato basil soup to make it comfort-food-worthy yet wholesome.

Creative Ways to Present

One time I served these patties stacked on small toasted rolls as mini sliders at a casual brunch with friends. Drizzling a balsamic glaze over the top and adding arugula made them look so fancy, everyone asked for the recipe. You can also use them as a protein-packed taco filling with avocado and salsa for something fun and unexpected.

Make Ahead and Storage

Storing Leftovers

I usually pop any leftover quinoa patties into an airtight container and refrigerate them—they stay fresh for up to five days. Just make sure they’re completely cooled before storing to prevent sogginess.

Freezing

If I want to meal prep, freezing is a lifesaver! You can freeze these patties before cooking by placing them on a baking sheet in the freezer for a few hours, then transferring them to a freezer bag. Alternatively, freeze the cooked patties after they cool. Both methods keep them tasty so you can enjoy quick meals on busy days.

Reheating

I reheat leftover patties in a 350°F oven for about 10 minutes to keep them crispy—but the microwave works in a pinch (just expect less crunch). If frozen, thaw them in the fridge overnight before reheating for best texture.

FAQs

Can I make quinoa patties without mozzarella?

Absolutely! While mozzarella adds that stretchy, melty texture, you can substitute it with other shredded cheeses like cheddar, gouda, or feta. Each will create a different flavor profile but work well as binding and flavor enhancers.
How do I prevent quinoa patties from falling apart?

Make sure your quinoa is fully cooked and cooled, and don’t skip the breadcrumbs—they soak up moisture and provide structure. Also, wet your hands before shaping the patties to prevent sticking and compact them gently but firmly.
Can I bake these patties instead of frying?

Yes, you can bake them at 400°F for about 15-20 minutes, flipping halfway through for even browning. Baking is a great option for a lighter version with less oil.
Are quinoa patties gluten-free?

Traditional panko breadcrumbs contain gluten, but you can swap them for gluten-free alternatives like almond flour, oat flour, or gluten-free breadcrumbs to keep this recipe gluten-free.
Can I make these patties vegan?

Yes! Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use plant-based cheese. This keeps the patties delicious without animal products.

Final Thoughts

Honestly, this Quinoa Patties with Mozzarella Recipe has become one of my kitchen staples—quick, flexible, and downright delicious. It’s the kind of dish I’m excited to share with friends because it’s healthy but feels indulgent at the same time. So, go ahead and give it a shot—you’ll love the crispy crust and melty cheese combo as much as I do, and it’s sure to become a regular in your meal rotation!