Go Back
+ servings
Vegan quinoa and kidney bean patties on a stack

Vegan Quinoa and Kidney Bean Veggie Patties

No ratings yet
Delicious quinoa patties made with carrots, sweet potatoes and kidney beans. Spiced with 4-spice and served with apple sauce.
Print Pin
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8 large patties
Author: Eloïse Jennes


  • 1 onion
  • 3-4 g carrots (approx. 250 g)
  • 1 small sweet potato (approx. 150 g)
  • Olive oil
  • 150 g quinoa
  • 500 ml hot water
  • 1 can kidney beans (approx. 250 net drained weight)
  • 100 g ground almonds or grind whole almonds in a small blender
  • 1 teaspoon 4 spice optional
  • 1 pinch of salt and pepper


  • Apple sauce for serving


  • Peel and dice the onion. Peel the carrots and the sweet potato and cut them in 1-cm large pieces.
  • Heat a pot with olive oil. When hot, sauté the onion until translucent.
  • Add the carrots and the sweet potatoes and sauté for 5 minutes.
  • Add the quinoa and cover with water. Cook 20 minutes with the lid on over medium heat.
  • Drain the kidney beans and them to the pot. Cook for 15 minutes without the lid.
  • Mash with a potato masher. Add the ground almonds, the 4 spices, salt and pepper.
  • Form patties with your hands (1 patty = 1 heaped tablespoon). The mixture will be wet and slightly sticky. I recommend humidifying your hands with water before forming the patties.
  • Heat a pan with olive oil. Brown the patties for 2 minutes on each side over medium to high heat.
    Serve with apple sauce.


The patties are freezer friendly. Take them out of the freezer at least 2 hours before serving. Then, brown them in a pan.
Leave a rating and comment below! Thank you!Don't forget to mention @cookingwithelo on social media