Nothing I'D Rather Eat Quinoa Patties - cooking recipe

Ingredients

5 cups water
2 1/2 cups quinoa
1 tablespoon olive oil
2 onions, chopped
salt to taste
2 large sweet potatoes
4 eggs
1/2 cup tahini
1/2 cup kefir
1/2 cup ground flax seeds
1/2 cup grated Parmesan cheese, or more to taste
1/4 cup sesame seeds
1/4 cup sunflower seeds
1/4 cup coarsely chopped pumpkin seeds, or more to taste
1 tablespoon soy sauce
1 tablespoon all-purpose vegetable seasoning
1 tablespoon raw apple cider vinegar (such as Bragg(R))
salt and ground black pepper to taste
3/4 cup frozen corn kernels, thawed
1/2 cup spelt flour, or more as needed
2 tablespoons butter
24 thin slices Cheddar cheese

Preparation

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is soft, 15 to 20 minutes.
Heat olive oil in a large skillet over medium heat. Add onions and salt; cook and stir until tender, 5 to 8 minutes.
Place sweet potatoes on a microwave-safe plate; prick all over with a fork. Cook on high, turning once, until tender, 8 to 10 minutes. Cool until easily handled, about 5 minutes.
Peel sweet potatoes and place flesh in a bowl. Add eggs, tahini, kefir, flax seeds, Parmesan cheese, sesame seeds, sunflower seeds, pumpkin seeds, soy sauce, vegetable seasoning, vinegar, salt, and pepper; beat with an electric mixer until well blended. Stir in quinoa, onions, and corn.
Stir enough spelt flour into the sweet potato mixture until it barely holds together.
Melt 1/4 teaspoon butter on a griddle over medium heat. Spoon a burger-sized patty onto the hot griddle and cook until browned, about 4 minutes. Flip; add 1 slice Cheddar cheese. Cover patty with a frying pan and cook until cheese is melted, about 4 minutes more. Repeat with remaining butter, sweet potato mixture, and Cheddar cheese.