Cook 1 C. of quinoa according to directions. You want 2 C. of cooked.
Bake, boil, or steam 1 large or 2 medium sweet potatoes until soft. Remove the skins and mash.
Remove the stems from 1 bunch of kale and chop the leaves finely.
Grind 1/2 C. rolled oats in a food processor.
Beat 2 eggs in a bowl, then add the quinoa, kale, sweet potatoes and oats.
Add 3 t. cornstarch, 1 t. grated fresh ginger, a dash of paprika, and a generous amount of salt and pepper.
Mix the ingredients together into a batter.
Use an ice cream scoop or large spoon to make two inch patties, but flatten them on both sides.
Fry the patties in grapeseed or coconut oil until brown on both sides.
Serve with a dipping sauce made with 1/4 C. plain yogurt, 1 t. grated fresh ginger and salt and pepper to taste, plus a dash of your favorite hot sauce.