These quinoa veggie patties are lightly crisp on the outside and pleasantly moist inside. Carrots, leek and spring onions give them plenty of flavour without any unusual ingredients.

The mixture makes four large patties that fit nicely into a burger bun. Oats and starch hold them together, and in the air fryer you only need a little oil.

Quinoa Veggie Burger Patties

Four large, crispy burger patties with quinoa, carrots, leek and spring onions – from the air fryer.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Resting time 15 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 patties

Course: Main Course

Ingredients Equipment Instructions Notes

Ingredients

  

• 100 g quinoa dry, rinsed thoroughly
• 200 ml vegetable stock for cooking the quinoa
• 70 g carrots approx. 1 medium, finely grated
• ½ bunch spring onion greens thinly sliced
• 1 clove garlic finely chopped
• 50 g leek finely sliced
• 15 g spring onions approx. 1 spring onion, in thin rings
• 35 g rolled oats fine, for binding
• 10 g cornflour for binding
• 1 tsp curry powder approx. 2 g, mild if you like
• 10 ml vegetable oil approx. 2 tsp – half for frying the vegetables, half for brushing the patties
• salt to taste, depending on how well seasoned the stock is
• pepper freshly ground, to taste

Equipment

• 1 sieve fine
• 1 saucepan
• 1 grater
• 1 frying pan
• 1 mixing bowl
• 1 air fryer

Instructions

 

Preparing the quinoa and vegetables

1. Rinse the quinoa thoroughly in a fine sieve. Bring to the boil with 200 ml vegetable stock and simmer gently, covered, for about 15–20 minutes until the liquid has been absorbed. Then let it steam off briefly.
2. Finely grate the carrot. Finely chop the garlic, thinly slice the spring onion greens, cut the leek into small pieces and slice the spring onion into thin rings.
3. Heat half the vegetable oil (approx. 5 ml) in a pan. Sweat the spring onion greens and leek for about 3–4 minutes.
4. Add the carrot, garlic and spring onion and cook for another 2–3 minutes, letting any excess liquid evaporate.

Shaping the patties

1. Mix the quinoa and vegetables with the oats, starch, curry powder, salt and pepper in a bowl.
2. Lightly mash about a third of the mixture with a fork or potato masher so that it becomes a cohesive mixture you can shape.
3. Leave the mixture to rest for 15 minutes so the oats can absorb the liquid. If it is still too wet, work in a few more oats.
4. Shape four equal patties about 10 cm across and 1.5 cm thick, pressing the mixture firmly together.

Cooking in the air fryer

1. Preheat the air fryer to 180 °C if your model needs preheating. Brush the patties all over with a thin layer of the remaining oil.
2. Place the patties in the basket with a little space between them and cook for about 15–18 minutes until golden brown. Turn carefully after about 10 minutes. Cook in two batches if needed.
3. Let the patties rest for 2–3 minutes before putting them into the buns. This makes them firmer to lift.

Notes

Each patty is about 10 cm wide and 1.5 cm thick. The nutritional values are per patty, without bun, sauce or toppings; the salt content depends mainly on the vegetable stock.

Tips & Notes

Shape the patties a little flatter on purpose: they cook more evenly in the air fryer and hold together more easily.

For extra firmness, chill the shaped patties for another 15–20 minutes before cooking.

Don’t flip them too early: the patties only turn easily once the underside has formed a bit of a crust.

Serve with a lightly toasted burger bun, crisp lettuce or Chinese cabbage and a garlic yoghurt sauce.

Recipe inspiration: vegan quinoa patties by Bianca Zapatka – adapted here into four large burger patties with different vegetables, cooked in the air fryer.