Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Cook 100g quinoa according to the packet instructions and set aside. Boil your 2 chopped potatoes until soft, drain and set aside.
Heat up the oil in a large sauté pan and soften the chopped onion. When cooked put into a large bowl.
Add the cooked quinoa and potato.
Finely chop 30g flat leaf parsley and add to the dough. Next add 1.5 tbsp cornflour, 1 tsp ground cumin and 1.5 tbsp garam masala. Season to taste with salt and pepper. Mash everything together well until it comes together into a dough.
Use your hands to roll the dough into six* balls and press flat gently. Put the burgers on a baking sheet covered with baking paper and bake in the preheated oven for 25 minutes, turning halfway.
Serve in a bun with gherkins, tomato and lettuce and sweet potato wedges on the side.
*NB: this recipe makes six small patties. I usually make two larger ones and three smaller ones to suit our family. You can scale up this recipe if you have more people to feed or are feeding all adults.