Preheat oven to 180 °C. Place sweet potato (unpeeled) in the oven and roast for 1 hour.

In the meantime, cook quinoa: scald it a few times with boiling water, place it into a pot, and pour it with fresh water (in a 1:2 ratio of quinoa to water). Add a teaspoon of salt. Bring to a boil, cover, and cook for 15 mins over medium heat. Set the covered pot aside and let the quinoa absorb all the water.

Press garlic. Finely chop the onion. Heat 2 tablespoons of sunflower oil, add pressed garlic and chopped onion. Stir-fry for 2 mins over low heat.

Peel the baked sweet potato, mash it with a fork, and mix it with maize flour, quinoa, garlic, and onion.

Grab a skillet and heat three spoons of sunflower oil. Form small patties from the mash, bread them in sesame seeds, and fry for 3–4 mins from each side over low heat. The ingredients should be enough for approximately 25 patties.