Make the guacamole to start, mash the avocado with the lime juice & red onion, cube the mango and add in. Season with salt and pepper and set aside.

Begin by cooking potatoes with their skins on. You can either cut them up and boil on the stove or bake them in the oven.

If you do not have cooked quinoa on hand, you can prepare it while while the potatoes are cooking. Mash potatoes and cut up the skins. You should have 1.25 to 1.5 cups of sweet potatoes.

Set aside 1/4 cup of beans, mash the rest with a fork, then stir them into the sweet potatoes.

Fold in the cooked quinoa and spices. Put the mixture in the refrigerator for one hour at a minimum to let the quinoa soak up all the flavor and liquid.

When ready to prepare the patties, stir in quinoa flour. You may want to add the last of flour slowly and adjust the amount you use so you get a stiff mixture. Make sure all the flour is incorporated.

Finally, add the corn, sunflower seeds, and herbs. I like cilantro, but parsley would work well.

Taste and add salt or pepper, if needed.

Shape into eight patties, approximately 1/2 cup each. The sugar in the sweet potatoes makes these patties sticky when forming, but if you have added enough flour, they should hold their shape in the pan.

Heat skillet to medium and coat with oil. Sear patties for about 3 minutes on each side. The sides will be very crisp and brown, and patties should be warmed through.

Each batch of patties cooks in ten minutes, but you may need to cook three batches. Alternatively, you can bake these in a 400 degree oven for about ten minutes on a foil covered cookie sheet, but you won't get the same crispy brown exterior.