Cumin Quinoa Patties

• 1 cup water
• 1/2 cup quinoa, rinsed
• 1 medium carrot, cut into 1-inch pieces
• 1 cup canned white kidney
• cannellini beans, rinsed and drained
• 1/4 cup panko (Japanese) bread crumbs
• 3 green onions, chopped
• 1 large egg, lightly beaten
• 3 teaspoons ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons olive oil
• Sour cream, salsa and minced fresh cilantro, optional

1. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork.
2. Meanwhile, place carrot in a food processor; pulse until coarsely chopped. Add beans; process until chopped. Transfer mixture to a large bowl. Mix in cooked quinoa, bread crumbs, green onions, egg and seasonings. Shape mixture into eight patties.
3. In a large skillet, heat oil over medium heat. Add patties; cook until a thermometer reads 160u0b0, 3-4 minutes on each side, turning carefully. If desired, serve with optional ingredients.

water, quinoa, carrot, white kidney, beans, bread crumbs, green onions, egg, ground cumin, salt, pepper, olive oil, sour cream

Taken from www.tasteofhome.com/recipes/cumin-quinoa-patties/ (may not work)