Eggy Quinoa Corn Fritters

In a medium bowl, combine corn, shallot, garlic, green onion, jalapeno, egg, 1/4 cup egg whites, quinoa, almond meal, and spices. 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.