Quinoa-Potato Burger Patties

Fresh Herb Quinoa-Potato Burger Patties


Fresh Herb Quinoa-Potato Burger Patties are succulent, protein-rich patties, stuffed with fresh herbs, rolled in breadcrumbs, and finally shallow fried to perfection to satisfy even a meat-eater.

Restaurants have been offering “Veggie Burgers” since the beginning of the 21st century. From “falafels” in Middle Eastern cuisine to  “vadas (vada pav)” in India, vegetarian patties are prevalent throughout the world. And why should they be?!! They are delicious!

While I cook meat at work, I am a vegetarian by palate and always look for new ways to make that perfect vegetarian burger. I know, burgers without meat are not burgers! I can hear the echoes. But a growing 7.3 million Americans are vegetarians and prefer, you guessed it “Veggie Burgers”! That’s why you will see even some Michelin restaurants serving up these beauties.

But Wait! Don’t take my word. Try these and I guarantee that you will not miss the meat. Quinoa-Potato Burger Patties are juicy, crisp on the outside and the taste is absolutely amazing. And yes, they are very healthy! And you will not feel guilty about eating them.

I used the herbs I found in my refrigerator and garden. You can change them with any herb you have. Try a combination of mint and cilantro or oregano, rosemary and parsley.

Make a Deconstructed Quinoa-Potato Burger with Kale-Mango Salad, Peas Salsa, and creamy Yogurt-Garlic Sauce. Get the recipe here.

Quinoa-Potato Burger Patties

5 from 1 vote
Quinoa-Potato Burger Patties
Fresh Herb Quinoa-Potato Burger Patties
Prep Time
20 mins
Cook Time
10 mins
30 mins
Total Time
30 mins

A protein-rich patty that’s stuffed with herbs rolled in breadcrumbs, and finally shallow fired to perfection to satisfy even a meat-eater.

Course: Appetizer
Cuisine: American, Indian
Keyword: #burger, #potato, #quinoa, #vegetarian, healthy
Servings: 6 patties
Calories: 965 kcal
  • 170 grams Red Quinoa approx 1 Cup, cooked with water/vegetable stock without salt. See Instructions for IP method.
  • 975 grams Mashed Potatoes Approx 3 Cups, over cooked and mashed Potatoes (air dry the potatoes before mashing or grate them)
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Ginger Powder
  • 1 teaspoon Cayenne red chili powder
  • 1 teaspoon Turmeric
  • 2 Tablespoon Fresh Chives finely chopped
  • 1 Tablespoon Fennel fronds optional
  • 1 Tablespoon Fresh Thyme
  • 1 Tablespoon Salt
For Breading
  • 1 Large Egg (Use cream 1 Cup/240ml instead of Egg and Milk)
  • 250 ML Milk
  • 128 grams Flour approx 1 Cup
  • 250 grams Breadcrumbs Plain approx 2 Cups
For Frying
  • 500 ml Vegetable Oil
Cooking Quinoa in Instant Pot
  1. In the Instant Pot, combine quinoa (1 Cup Quinoa), water (1.5 Cups) or stock, and oil.

    Secure Instant Pot lid and turn valve to seal. Set pressure cooker to manual for 1 minute on high. When it has finished cooking let the pressure release naturally until the valve lowers, about 10-15 minutes.

For the Patties
  1. Combine all the ingredients for the patty in a big bowl.

    Quinoa-Potato Burger
  2. Set up your breading station like the following….. Place them one after the other starting with1/4 sheet pan/plate spread with 1 Cup All-Purpose Flour, then1 Bowl with Cream or Egg mixture and finally the1/4 sheet pan/plate spread with Bread Crumbs like in an assembly line

  3. Scoop a handful of the quinoa mixture and shape it into round flattened balls.

    Quinoa-Potato Burger
  4. Dredge/coat the patties first in the flour.

    Quinoa-Potato Burger Patties
  5. Dip in Cream/beaten Egg.

    Quinoa-Potato Burger Patties
  6. Then roll in bread crumbs. You will be able to shape it perfectly at this stage.

    Quinoa-Potato Burger Patties
  7. Loosely cover and refrigerate, at least 1 hour or overnight. You can also freeze them for later use, see Note 2 below.

  8. Heat 1/2 inch of Vegetable oil to 350 degrees F in a large shallow pan. Working in batches, fry the patties, turning, until golden brown on all sides, about 5 minutes. Remove with a slotted spoon and drain on paper towels.

Recipe Notes
  1. Instead of Cream or beaten Egg, use milk but double bread it, meaning after rolling it in bread crumbs the first time, dip it in milk again and roll again in breadcrumbs. This will give you a tighter and firmer coating that will not split when frying.
  2. Freeze the patties for a month by stacking them 3 or 4 at a time with parchment paper lining each patty and storing them in an airtight freezer container
Nutrition Facts
Fresh Herb Quinoa-Potato Burger Patties
Amount Per Serving
Calories 965 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 35mg 12%
Sodium 1669mg 70%
Potassium 2142mg 61%
Total Carbohydrates 199g 66%
Dietary Fiber 15g 60%
Sugars 10g
Protein 27g 54%
Vitamin A 7.4%
Vitamin C 162.8%
Calcium 19.6%
Iron 39.1%
* Percent Daily Values are based on a 2000 calorie diet.


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