Hey friend! If you’re looking for a delicious, easy, and satisfying snack or light meal, you’re going to absolutely love my Quinoa Patties with Mozzarella Recipe. These patties are crispy on the outside, tender on the inside, and packed with flavor — plus, mozzarella adds that melty, comforting touch we all crave. I promise, once you try this recipe, it’ll become a go-to for busy weeknights or even as a fancy appetizer when guests arrive. Let me walk you through it step-by-step so you nail them perfectly every time!

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Why This Recipe Works

Perfect Balance of Texture: The combination of quinoa and panko breadcrumbs creates a crisp exterior and tender inside that’s just irresistible.
Mozzarella Magic: Melty mozzarella inside every patty adds a creamy, savory surprise that lifts the flavor to another level.
Super Versatile: These patties are great as snacks, main dishes, or even party appetizers—you really can’t go wrong.
Simple Ingredients: All pantry staples and fresh ingredients work together effortlessly, perfect for busy cooks like us.

Quinoa Patties with Mozzarella, gluten-free quinoa patties, easy vegetarian snacks, healthy cheesy appetizers, crispy quinoa patties - 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

Every ingredient in this Quinoa Patties with Mozzarella Recipe plays a vital role, from flavor to binding and texture. I always recommend using fresh mozzarella and well-cooked quinoa for the best results. When shopping, look for fine panko breadcrumbs for the perfect crunch.

Quinoa Patties with Mozzarella, gluten-free quinoa patties, easy vegetarian snacks, healthy cheesy appetizers, crispy quinoa patties - 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: A great plant-based protein and fiber source that forms the base of the patties.
Eggs: Acts as a binder, keeping the patties together without crumbling.
Oregano: Adds a warm, herby flavor that complements the cheese and quinoa.
Garlic powder: Gives a subtle savory punch without overpowering the other flavors.
Salt and black pepper: Essential seasonings to enhance all the other ingredients.
Mozzarella cheese: Melts beautifully inside the patties, adding creaminess and stretch.
Red onion: Finely minced to add a bit of sharpness and crunch without overwhelming each bite.
Panko breadcrumbs: Lightweight and airy, these help create that golden, crunchy crust.
Avocado oil: Perfect for frying because of its high smoke point and neutral taste—it keeps the patties crispy.

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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.

Tweak to Your Taste

I love playing around with this recipe depending on what I have on hand or my mood. Don’t hesitate to swap ingredients or add your own twist — that’s the beauty of these quinoa patties.

Variation: I sometimes swap mozzarella for sharp cheddar or even pepper jack if I want a little kick; both work wonderfully.
Make it vegan: Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use a dairy-free cheese alternative.
Switch breadcrumbs: I’ve also used almond flour for a gluten-free option, which gives the patties a nice nutty flavor.
Herbs and spices: Don’t be shy about adding fresh parsley, basil, or even a pinch of smoked paprika for extra depth.

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

Step 1: Mix it all up

Start by combining your cooked quinoa, eggs, oregano, garlic powder, salt, and pepper in a medium bowl. Stir everything well until the eggs are fully incorporated. Then toss in the mozzarella cheese and finely minced red onion—these add the creaminess and flavor bursts you’ll love. Once that’s mixed, add the panko breadcrumbs and give it a good stir. Let the mixture sit for a few minutes so the crumbs can soak up some moisture; this helps the patties hold together better when cooking.

Step 2: Shape the patties

Wet your hands with a little water to prevent sticking and use a ¼ cup measuring cup to scoop out the mix, then form the scoops into nice round patties. This recipe should yield about 10 evenly sized patties. Keeping them uniform helps them cook evenly—trust me, it makes a difference when frying.

Step 3: Cook to golden perfection

Heat 2 tablespoons of avocado oil in a large non-stick skillet over medium heat. Place half of the patties into the pan and cook for about 3-4 minutes per side, until they’re beautifully golden and crisp. I always watch closely so they don’t burn and adjust heat as needed. Once cooked, transfer to a plate and repeat with the remaining oil and patties.

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Pro Tips for Making Quinoa Patties with Mozzarella Recipe

Moisture Management: Letting the breadcrumb mixture rest before shaping reduces sogginess and helps patties hold their shape.
Even Size Matters: Using a ¼ cup scoop ensures your patties cook evenly and look professional—plus, it saves you from guesswork.
Heat Control: Cook the patties on medium heat; too high and they burn before the inside warms up.
Non-stick is Key: I always use a good non-stick skillet or a well-seasoned cast iron to avoid breakage when flipping.

How to Serve Quinoa Patties with Mozzarella Recipe

Garnishes

When I serve these quinoa patties, I love topping them with a sprinkle of fresh chopped parsley or basil to brighten the flavors. A dollop of Greek yogurt or a drizzle of tangy tzatziki sauce adds a wonderful coolness that perfectly balances the warm, cheesy patties.

Side Dishes

I often pair these with a crisp, simple green salad dressed lightly with lemon vinaigrette or some roasted seasonal veggies like asparagus or cherry tomatoes. For a heartier meal, quinoa patties go beautifully with a side of warm pita and hummus.

Creative Ways to Present

For a fun party presentation, I’ve served these quinoa patties on small skewers with cherry tomatoes and olives for a Mediterranean-inspired appetizer tray. I’ve also made slider-style mini sandwiches with a spread of pesto and arugula—super impressive and so tasty!

Make Ahead and Storage

Storing Leftovers

Any leftover quinoa patties store beautifully in an airtight container in the fridge for up to 5 days. I find they keep their texture well, making them a great snack or quick meal prep option during the week.

Freezing

I’ve frozen these patties both cooked and uncooked. If freezing before cooking, lay them on a baking sheet and freeze until firm to keep them from sticking together; then pop them into freezer bags. Thaw overnight in the fridge before cooking for best results. You can also freeze cooked patties; just make sure they’re fully cooled and store in an airtight container or bag.

Reheating

To reheat, I prefer warming them in the oven at 350°F until heated through to keep that crispiness intact. Microwave works in a pinch, but you might lose some crunch. A quick skillet reheat with a little bit of oil also works wonders.

FAQs

Can I make the Quinoa Patties with Mozzarella Recipe gluten-free?

Absolutely! You can substitute the panko breadcrumbs with gluten-free breadcrumbs or try almond flour or oat flour. Just keep in mind that different binders might slightly alter the texture, so adjust moisture if needed.
What can I use instead of eggs in this recipe?

If you want to make egg-free or vegan quinoa patties, flax eggs are a great replacement. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg and let it sit until gelatinous, then use as a binder in the recipe.
How do I prevent quinoa patties from falling apart?

The key is to let the breadcrumb mixture rest so crumbs absorb moisture, use enough binder like eggs or flax eggs, and handle the patties gently when forming and flipping. Using a non-stick skillet also helps prevent breakage.
Can I bake these instead of frying?

Yes, baking is a healthier alternative. Place patties on a lined baking sheet, spray lightly with oil, and bake at 400°F for about 20 minutes, flipping halfway, until golden and crispy.
How long do these quinoa patties keep in the fridge?

Stored in an airtight container, these patties stay fresh for up to 5 days in the refrigerator, making them great for meal prep or quick snacks.

Final Thoughts

I have to say, this Quinoa Patties with Mozzarella Recipe feels like a little kitchen miracle to me—simple ingredients, minimal prep, and yet a result that’s always satisfying and crowd-pleasing. Whether you’re cooking for yourself or feeding family and friends, these patties make you look like a kitchen pro without any fuss. Trust me, once you try them, you’ll want to keep this recipe bookmarked. Get those pans warm and enjoy every melty, crispy bite!

Quinoa Patties with Mozzarella Recipe

Why This Recipe Works

Ingredients & Why They Work

Tweak to Your Taste