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.
A protein-rich patty that’s stuffed with herbs rolled in breadcrumbs, and finally shallow fired to perfection to satisfy even a meat-eater.
- 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
- 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
- 500 ml Vegetable Oil
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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.
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Combine all the ingredients for the patty in a big bowl.
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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
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Scoop a handful of the quinoa mixture and shape it into round flattened balls.
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Dredge/coat the patties first in the flour.
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Dip in Cream/beaten Egg.
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Then roll in bread crumbs. You will be able to shape it perfectly at this stage.
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Loosely cover and refrigerate, at least 1 hour or overnight. You can also freeze them for later use, see Note 2 below.
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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.
- 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.
- 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
