1/4cupegg whitesplus more on hand for cooking (see directions)
1/2cupcooked red quinoa
1/4cup+ 2 tablespoons almond meal/flour
3tablespoonscoconut oildivided
1/2teaspoonsmoked paprika
salt & pepper
Instructions
Combine corn, shallot, garlic, green onion, jalapeno, egg, 1/4 cup egg whites, quinoa, almond meal and spices in a medium bowl.
Stir together until completely combined.
Preheat a skillet to medium heat.
Add 1/2 tablespoon coconut oil.
Scoop mixture in approximately 1/4 cup spoonfuls onto hot skillet and press down into patty form.
Carefully pour about 1 tablespoon of egg whites over fritter to help bind it together while cooking.
Cook for 2-3 minutes, flip and cook for another 1-2 minutes.
Set aside on a paper towel to drain.
Repeat the same process in 1/4 cup spoonfuls until mixture is gone adding more coconut oil to the skillet as needed in 1/2 tablespoon increments.
Notes
-These can be made without the extra egg whites on top while cooking but they will be harder to flip and stay together. -Regular flour can be used in place of almond meal/flour.