Place potato in a saucepan, cover with water, and boil until tender, about 15 minutes. Drain and transfer to bowl. Mash well.
Meanwhile, place dry quinoa in the other pan with 2 c water, bring to a boil, lower heat, cover, and simmer for about 15 minutes, until all the water has been absorbed and the thin spiral germs have been released.
Preheat oven to 350.
Add quinoa to the mashed potatoes along with everything but the oil. Mix well and shape into 4 burgers.
Heat oil over high heat, add the burgers, and fry 2-3 minutes on each side, until golden brown.
Transfer to cookie sheet and bake for 10 minutes.
It’s easier to form the burgers when the mixture is warm, so if you’re using leftover potatoes and leftover quinoa, heat them up a bit before mixing.
You can also use this recipe to make tater tots.
Adapted from Mayim’s Vegan Table – read my review.
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