Chef Kirsten Helle | Squash-Veggie-Quinoa Patties
portfolio_page-template-default,single,single-portfolio_page,postid-20590,ajax_fade,page_not_loaded,,select-theme-ver-2.8,wpb-js-composer js-comp-ver-4.7,vc_responsive

Squash-Veggie-Quinoa Patties

I love fritters and cakes (crab cakes, zucchini cakes, etc.) of all kinds. Typically they are full of fillers like bread crumbs or flour so I like to make my own that are full of nutritious ingredients so they fuel you, not soak up a ton of oil and weigh you down! They use an ingredient that I love to keep on hand, broccoli slaw. You find this in the prepared vegetable case in the produce department, it is one of my favorite ingredients. It is a great boost of nutrition that requires no effort that I add to omelets, stir fries and recipes like this.

These are great as a side dish or even on their own. I like to enjoy the leftovers the next morning with a soft cooked egg on top. I even add canned Albacore tuna to bump up the flavor and protein for a super nourishing tuna cake.

Delicious and simple, I hope you enjoy!


  • 1 tsp healthy oil/fat of your choice
  • 1 small onion, finely minced
  • 1-2 cloves garlic, minced
  • 1 cup finely cubed cooked butternut or acorn squash (I keep frozen butternut squash on hand so I can make these anytime, even if fresh squash isn’t in season) or leftover spaghetti squash.
  • 2 cups broccoli slaw (shredded broccoli that often has carrots and coleslaw added), substitute finely minced broccoli if you wish
  • 2 pinches Kosher/sea salt
  • Fresh black pepper to taste
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 cup cooked quinoa (I always make extra whenever I have to make some to have on hand for dishes like this)
  • 1 egg
  • ½-3/4 cup flour (I use brown rice flour to keep these gluten free)
  • ½ cup shredded parmesan, optional
  • Additional healthy oil/fat of your choice for sauteing
  • Additional flour (about 1-2 cups) for dredging




Heat a saucepan over medium heat, when hot add oil, swirl to coat.


Add the onion, garlic, squash, broccoli slaw and seasonings. Stir often, cook until the slaw is cooked down and the onion is tender.


Stir in the cooked quinoa and set aside to cool a bit before adding the egg, flour and Parmesan if using. Mix well and just use enough flour for the mixture to hold together when you pinch it together. Form into small patties, about the size of 2 golf balls. Dredge in additional flour, patting off any excess. Set aside.


Heat a large saute pan over medium heat, when hot add oil to coat the bottom of the pan, swirl to coat. Add the patties and cook until golden brown and crispy on the bottom. Carefully flip and cook the other side until golden brown and crispy. Remove to a paper towel lined plate and continue cooking until all patties have been cooked. Enjoy!

Enjoy this recipe? Discover Chef Kirsten’s Meal Plans.

Food photography by Audra Mulkern

Subscribe to our newsletter

No spam guarantee.

I agree to have my personal information transfered to MailChimp ( more information )