1. Cook potatoes in a small pot until done. Cut them roughly and mash potatoes with a fork (or blend them in a food processor). Cut spring onion roughly and add them together with spinach and olive oil to a mixer or food processor. Pulse until you get little chunks. Add your spinach- onion paste together with quinoa powder, wheat flour, minced garlic and salt & pepper to your mashed potatoes. Mix well until everything is well combined.
2. Form little patties (use more wheat flour to get a golden crust on the outside) and heat up sesame oil in a pan. Fry patties on each side over medium heat for about 3 minutes until they get golden brown on the outside.
3. While you are preparing the salad. Pre-heat oven to about 100°C and keep patties warm. For the dressing mix supergreen powder, tahini, water, agave syrup, lemon juice, salt and pepper in a small bowl. Toss over your prepared salad and sprinkle sesame seeds on top. Serve salad with patties on a plate and enjoy while still warm.