Quinoa-Potato Burger Patties

Fresh Herb Quinoa-Potato Burger Patties

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
Prep Time 20 minutes
Cook Time 10 minutes
Refrigeration 30 minutes
Total Time 30 minutes
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