Baked Broccoli And Carrot Quinoa Patties

• 1 Head of Broccoli with Florets Torn off the Stem
• 3 Carrots Finely Chopped
• 1 Small Sweet Onion (or two shallots) Diced
• 1 Sweet Onion Finely Chopped
• 1 Clove of Garlic Finely Chopped
• 1 handful Fresh Basil Finely Chopped
• 1 cup Cooked Quinoa
• 2 Eggs
• 1/2 cup Grated Cheese (I used Cheddar, but any will do)
• 1 teaspoon Baking Powder
• 3 tablespoons Panko Crumbs (or any bread crumbs)
• 1 splash Balsalmic Vinegar
• 2 tablespoons Chickpea Flour (All purpose flour is also fine) - Optional if you want a drier patty
• Salt and Pepper to Taste
• Cayenne Pepper (I would have added some if I wasn't sharing with with a toddler)

1. Steam broccoli and carrots until tender. I steamed mine for about 15 minutes, but you can do it a little more or less to taste.
2. Once the veggies are steaming, pre-heat your oven to 400, chop your onions, garlic and basil, and grate your cheese.
3. After your broccoli and carrots are steamed, move them to a large mixing bowl and mash with a potato masher. If you want a chunkier texture, you can chop the vegetables instead.
4. Add the rest of your ingredients and stir.
5. Scoop out your mixture onto two large baking sheets. I used a standard soup spoon to portion out my patties. You can use a Silpat of parchment paper to line your baking sheets, but if you don't, you'll want to grease your baking sheets.
6. Bake for 20 minutes, or until the bottoms of the patties begin to brown. Flip over and bake for an additional 10 minutes.
7. They are ready to eat! Now, if you'll excuse me, I'm going to make some tzatziki to dip my patties in!

broccoli, carrots, sweet onion, sweet onion, clove of garlic, basil, quinoa, eggs, grated cheese, baking powder, bread crumbs, balsalmic vinegar, chickpea flour, salt, cayenne pepper

Taken from food52.com/recipes/24914-baked-broccoli-and-carrot-quinoa-patties (may not work)