Ingredients

• 3 Superlife Co. Mushroom Quinoa Pack
• 350g Minced Chicken
• 600ml Water
• 1/2 White Onion, finely chopped
• 4 tbsp Kikkoman Teriyaki Sauce
• 1 tsp Brown Sugar
• 5 eggs
• 100g Panko Bread Crumbs
• 100g Whole Wheat Flour
• 2 tbsp Sesame Oil
• 2-3 cups Canola Oil
• Toppings: Kewpie Japanese Style Mayonnaise, Chopped Parsley

Takes 3 hours , serves 20.

Instructions

1. Cook the 3 Superlife Co. Mushroom Quinoa Packs in a rice cooker with 600ml of water
2. Add 2 tbsp of sesame oil
3. Over medium heat, sauté onions until aromatic and translucent.
4. Add in your minced chicken into the pan and sauté with the onions
5. Once the chicken is cooked through, add in the Teriyaki Sauce and brown sugar and mix well!
6. Add the cooked teriyaki chicken into the Mushroom Quinoa Bowl and give it all a good mix.
7. Whisk two eggs and mix into the Chicken Teriyaki Quinoa.
8. Take a heaping tablespoon of the Chicken Teriyaki Quinoa mix and shape it into a patty using your hands
9. Place it on a plate lined with baking paper.
10. Place the plate of patties in a freezer for at least 3 hours.
11. Take the plate of patties out of the freezer and add the whole wheat flour.
12. On another plate, add the panko bread crumbs.
13. Lastly, in a bowl, whisk 3 eggs together.
14. Heat up the canola oil in a pan over medium heat.
15. Assembling & Frying: Take a frozen patty, coat it in egg, coat it with whole wheat flour, coat it in egg again and, lastly, coat it with panic breadcrumbs.
16. Put the panko breaded patty into the hot oil for about 3minutes, flip it around for another 3 minutes and take it out of the pan once perfectly golden brown.
17. Repeat this “assemble and fry” process for all of the patties!
18. Serve the patties with a side of Mayonnaise and sprinkle on chopped parsley for additional freshness 😉 Enjoy!