Make crispy beans & quinoa baked fritters in no time! Carrots, sweet potatoes, beans, and quinoa come together for a wholesome, veggie-packed bite. Perfect for snacks, sides, or even a light meal the whole family will enjoy.
If you love these fritters, try my cheesy leek and potato patties for a creamy, cheesy treat. Or whip up this tuna and potato patties recipe for a quick, protein-packed meal on busy days!
These beans & quinoa baked fritters are simple, tasty, and packed with veggies! Crispy on the outside, and soft inside, they’re perfect for weeknights, snacks, or parties. Just blend, shape, bake—no frying or mess. Serve with dips like hummus or ketchup, and even kids will love them!
If you’re a fan of easy recipes, you’ll love these 2 canned tuna and potato recipes. For a cosy, plant-based option, try this vegan warm salad with roasted veggies. Craving something indulgent? These baked sticky chicken wings are a crowd-pleaser. And if you’ve got a sweet tooth, this easy apple cake with fresh apples is a must-try. For homemade bread, this 3-strand challah bread recipe is soft, fluffy, and perfect for any occasion.
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💭 Expert Tips
- Make Ahead: Shape the fritters and store them in the fridge for up to 24 hours before baking.
- Extra Crispy: Lightly spray the fritters with oil before baking for a golden, crunchy finish.
- Kid-Friendly: Let the kids help shape the fritters—they’ll love getting involved!r extra crispiness, spread the fritters slightly thinner and bake them on a parchment-lined tray. If you want a golden crust, brush a little oil on top before baking.
💗 Why You’ll Love This Recipe
- Oven-baked – No frying, no mess.
- Great for meal prep – Make a big batch and store extras for later.
- Kid-approved – A fun way to eat more veggies.
- Customizable – Change up the ingredients based on what you have.
- Pairs with everything – Serve with dips, salads, or as a side.
🥘 Ingredients
* See the recipe card for full information on ingredients and quantities.
- Beans & Quinoa – Cook your beans and quinoa ahead of time to save time, or use leftovers for this recipe. Canned beans work well too.
- Breadcrumbs – Panko will give a crunchier result, but regular breadcrumbs are fine if that’s what you have.
- Mozzarella – Grate your mozzarella for a smoother melt, but store-bought pre-grated is okay for convenience.
- Eggs – Organic, free-range eggs are best, but regular eggs will also work.
- Olive Oil – Use good-quality olive oil for the best result, as some oils are blends and might affect the taste.
♻️ Substitutions
- Beans: Use chickpeas, lentils, or even mashed tofu.
- Quinoa: Swap for cooked rice, couscous, or oats.
- Mozzarella: Try cheddar, or feta, or skip the cheese for a dairy-free version.
- Eggs: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) for a vegan option.
📋 Variations
- Spicy Fritters: Add 1 teaspoon chilli flakes or diced jalapeños.
- Cheesy Fritters: Mix in extra cheese like parmesan or feta.
- Herb Fritters: Swap parsley for cilantro, dill, or basil.
How To Make Beans & Quinoa Baked Fritters
These beans & quinoa baked fritters are proof that good food doesn’t have to be complicated. Crispy on the outside, soft in the middle, and packed with everyday ingredients—so easy, but they taste amazing!
Step 1: Prep and Cook the Veggies: Peel and chop the carrots, red onions, and sweet potatoes. Heat olive oil in a pan over medium heat and cook until soft and slightly charred.
Step 2: Blend and Mix: Add the cooked veggies to a food processor with garlic and eggs. Pulse until combined but still a little chunky. Transfer to a bowl.
Step 3: Add the cooked beans to the food processor and blend until smooth, or pulse for a chunkier texture if preferred. Transfer the mixture to the bowl.
Step 4: Combine Ingredients: Mix in the chopped spring onions, cooked quinoa, parsley, smoked paprika, pepper, salt, mozzarella, and breadcrumbs. Stir everything until well combined.
Step 5: Shape and Bake: Shape the mixture into small fritters or larger burger patties. Place on a parchment-lined tray, brush with olive oil and bake until golden and crispy.
Step 6: Serve: Enjoy bite-sized patties with dips or serve burger patties in buns with toppings like lettuce, tomato, and avocado.
Pro Tip: For extra crispiness, let the beans & quinoa baked fritters cool slightly on the baking tray before serving. This helps them firm up and keeps them from getting too soft. If making a big batch, you can freeze them after baking and reheat in the oven or air fryer for a quick meal anytime!
🥗 Serving Suggestions
- Serve with dips like hummus, ketchup, guacamole, simple chimichurri sauce or salsa.
- Pair with a fresh Mediterranean side salad or Turkish roasted veggies (saksuka)
- Enjoy each patty as a snack, appetizer, or light meal.
❓ Beans & Quinoa Baked Fritters FAQs
Yes! Simply swap the breadcrumbs for gluten-free breadcrumbs or rolled oats. Make sure all other ingredients, like spices and quinoa, are certified gluten-free if needed.
Absolutely! Freeze uncooked fritters on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes to the cooking time. Cooked fritters can also be frozen and reheated in the oven or air fryer.
For a vegan option, use flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) or chia eggs. Both work as great binders and keep the fritters together.
Preheat your air fryer to 180°C (350°F). Lightly spray the fritters with oil and place them in a single layer in the air fryer basket. Cook for 10-12 minutes, flipping halfway through, until golden and crispy.
Turn them into veggie burgers and serve with these soft homemade burger buns and drizzle with this easy chimichurri sauce.
For dips, try this easy bean dip recipe or a healthier option like this oil-free high-protein mayo. If you prefer classic mayo, this 4-ingredient homemade mayonnaise is a winner.
For a fresh side, pair them with this grilled eggplant salad.
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Beans and Quinoa Baked Fritters
Equipment
- Food processor
Ingredients
- 1 large carrot grated
- 1 large red onion chopped
- 1 large sweet potato diced
- 1½ cups cooked beans about 1 can
- 1 cup cooked quinoa about ⅓ cup dry quinoa
- 5 spring onions chopped
- 1 cup breadcrumbs
- 1 cup grated mozzarella
- 3 cloves garlic minced
- 2 tablespoons dried or fresh parsley
- 1 teaspoon smoked paprika
- 1 teaspoon pepper
- 2 teaspoons salt
- 2 eggs
- 2 tablespoons olive oil
Instructions
- Prep and Cook the Veggies: Peel and roughly chop the carrots, red onions, and sweet potatoes. Heat 2 tablespoons of olive oil in a pan over medium heat. Cook for 8-10 minutes, stirring now and then, until they’re soft and a little charred. Set them aside for a few minutes to cool down.1 large carrot, 1 large red onion, 1 large sweet potato, 2 eggs
- Blend and Mix: Add the cooked veggies to a food processor. Throw in the garlic and eggs, then pulse until combined but still a bit chunky. Add the cooked beans and pulse again until smooth. Scoop the mixture into a large bowl.2 tablespoons olive oil, 2 teaspoons salt, 1½ cups cooked beans
- Combine Ingredients: Toss in the chopped spring onions, cooked quinoa, parsley, smoked paprika, pepper, salt, mozzarella, and breadcrumbs. Mix everything together until it’s well combined.1 cup cooked quinoa, 5 spring onions, 1 cup grated mozzarella, 3 cloves garlic, 2 tablespoons dried or fresh parsley, 1 teaspoon smoked paprika, 1 teaspoon pepper, 1 cup breadcrumbs
- Shape the Fritters: For bite-sized fritters, scoop 1-2 tablespoons of the mixture and shape into small, slightly flattened patties. For vegetarian burgers, scoop ½ cup of the mixture and shape into larger, thicker patties.
- Bake: Preheat your oven to 220°C (425°F). Place the shaped fritters on a parchment-lined baking pan. Lightly brush or sprinkle them with olive oil. Bake for 25-30 minutes until golden brown and crispy—no flipping needed!
- Serve and Enjoy: Serve bite-sized fritters warm with dips like hummus or ketchup. Serve burger-sized patties in buns with toppings like lettuce, tomato, and avocado.
Video
Notes
- Air Fryer Instructions: Preheat the air fryer to 180°C (350°F). Lightly spray the fritters with oil and cook in a single layer for 10-12 minutes, flipping halfway through, until golden and crispy.
- Storage: Store leftover fritters in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
- Freezing: Freeze uncooked fritters on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
- Gluten-Free Option: Use gluten-free breadcrumbs or oats to make this recipe gluten-free.
- Vegan Option: Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg).
- Serving Suggestions: Serve with dips like hummus, ketchup, or easy bean dip, or turn them into veggie burgers with soft homemade burger buns.
Ieva says
Great little dipper with cripy edges! Perfect with harissa yogurt dip. Will make these again for a friends gathering next weekend.