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