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You don't need a big fryer for this; I just threw everything in a sauce pan and made it that way. Also, don't even bother making a sauce to go with them… they are good by themselves.

The Ingredients To Gather Together

• 2 cups cooked quinoa
• 1 large carrot – grated
• 1 zucchini – grated
• 1 medium sweet potato – grated
• 1 cup fava beans – blanched in boiling water for 3 minutes, drain
• 1/2 cup red onion
• 1 garlic clove – minced
• 1/2 cup red bell pepper – small dice
• 2 corn on the cob – kernels removed
• 2 tbsp basil – chopped
• 2 tbsp oregano – chopped
• 2 tbsp olive oil
• 2 organic egg whites

The Directions To Follow

1. Preheat oven to 350°F.
2. Add olive oil and saute onions for 30 seconds.
3. Add garlic, red pepper and corn and saute for 5 minutes until softened.
4. Cook the quinoa as per the instructions on the box.
5. Meanwhile add everything else into a large mixing bowl including the quinoa and onion mixture along with 2 egg whites.
6. Preheat large non-stick skillet and drizzle olive oil in pan.
7. Add golf ball size amount of mixture in pan and gently push down to make patty size.
8. Sear for 1 minute until browned and gently flip over for another minute or so.
9. This can be done up to 24 hours ahead of time.
10. Once all cakes are seared place in oven for 10 minutes to cook through.
11. The egg will firm up the cake when baked in the oven.

How Did You Like It?

These kind of remind me of vegetable tempura a bit… without the sauce and the large sushi bill that comes along with it.

The next day when I had them they tasted even better.

Don't worry about throwing them in the fridge just leave them out. The moisture makes them soggy when you take them out of the cooler.

Let Us Know What You Thought About It Or How You Would Adapt The Recipe!

This Article Was Adapted From: Gavan Murphy 

Photo Source: 12 Tomatoes