1 cup cooked quinoa

1 and 1/2 cups lentils, mashed (I used canned, but you can cook them yourself)

1/2 cup corn kernels

1 tablespoon smoked paprika

1 clove garlic, minced

2 tablespoons chopped fresh parsley

1 egg

1/2 cup seasoned bread crumbs (I used Pereg’s sweet chili bread crumbs)

3–4 tablespoons grapeseed oil, for frying