Quinoa and Pumpkin Veggie Patties

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I have come to the conclusion I am a huge fan of toast for breakfast - there's something about runny peanut butter on toast with a hot cup of tea, especially in the winter! But seeing as it doesn't keep me full for long (and I know how void of nutrients it can be) I've been trying to meal prep my breakfasts at the start of the week to ensure I make more balanced brekky choices that keep me going till lunch. So in came these quinoa patties.

They're a great breakfast option, although I have been having them for lunch with a salad also. They go so well with smashed avo, goats feta and sauerkraut - and for extra protein you can add a poached egg on top also! But the best thing is I get up, and breakfast is ready in less than 5 minutes because I've prepped them at the start of the week.

These veggie patties are full of protein, complex carbs and fibre, but make sure to serve them with some quality fat like avocado to have a complete macro-balanced meal. 

I'd love to know how you get your healthy breakfasts in, I'm always looking for fresh ideas! 

Makes 12 medium size patties


  • 2 cups cooked quinoa (works best when fluffy consistency)

  • 2-3 cups cubed pumpkin

  • 1 small leek, diced

  • 1/2 tsp turmeric, 1/2 tsp smoked paprika + 1/2 tsp cumin

  • 1 egg, whisked (use flax egg if vegan)

  • 2 heaped Tbs GF flour (or spelt/oat flour if not GF)

  • 1/3 cup pepitas

  • 2 Tbs hemp seeds (optional)

  • Quality sea salt



  1. Toss the pumpkin and leek in 1 Tbs olive oil, spices and a pinch of salt before laying onto a baking dish. Roast in the oven for 20 minutes or until leek has caramelised and pumpkin is soft but not soggy.

  2. Once roasted, combine the pumpkin and leek with cooked quinoa, flour, pepitas and whisked egg in a bowl until you can mould small balls of mixture. Slightly wet hands to avoid mixture sticking to you then mould into round balls, place on baking tray (can use the same one to save washing up!) and slightly press down on each one to make a pattie.

  3. Lightly brush with olive oil on the top, sprinkle with hemp seeds, then cook in the oven for 30 minutes or until golden.

  4. Serve with smashed avo and a poached egg for brekky, or with a salad for lunch or they make a great snack by themselves also!

Note: For a more economical alternative, 1/2 the quinoa and substitute with brown rice :)


Becky Jane

Certified Clinical Nutritionist // BHSc Nutritional and Dietetic Medicine

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