2 flax eggs (1 tbsp flaxseeds to 3 tbsp water makes 1 egg)
1/2 cup gluten-free bread crumbs
2 garlic cloves, minced
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
2 tsp parsley
2 tbsp coconut oil or extra virgin olive oil (plus additional for cooking)
salt and pepper to taste
vegan sour cream
a handful of green onions
Rinse quinoa thoroughly then place in a saucepan with 2 cups of low sodium vegetable broth and 1/2 vegetable bouillon (optional). Once it reaches a boil, reduce heat, and let simmer for 15 minutes. The quinoa will absorb all the broth.
In a large bowl add 1 cup quinoa, shredded broccoli and carrots, flax eggs, bread crumbs, garlic, parsley, 2 tbsp of oil, and salt and pepper to taste, mix until well combined.
Drizzle a little coconut oil or extra virgin olive oil over a fry pan. Make palm size balls out of the mixture. Place on fry pan and flatten with a spatula.
Cook on both sides 2-3 minutes or until crisp golden brown then place on a plate lined with a paper towel to catch any oil drippings. Do not over-saturate with oil.
Once cooked enjoy right away and top with vegan sour cream and parsley.
Store in an airtight container, will last in the fridge for up to 5 days, maybe a little longer. Enjoy!