Rinse quinoa in fine-mesh sieve until water runs clear.

Soak quinoa in water with 1 tsp vinegar for few hours or overnight.

Cut sweet potato into cubes and spread in single layer in oven-safe dish.

Bake at 400 degrees F for about 20 minutes or until tender.

Mix 1 Tbsp flax meal with 2 Tbsp water in small bowl and set aside.

Rinse and drain quinoa again.

Place quinoa in small saucepan with 1 cup water and bring to boil.

Reduce heat and simmer uncovered until water evaporates, about 13–15 minutes.

Remove from heat, cover and let steam for 10 minutes.

Measure 3.5 oz roasted sweet potato into large bowl and mash until smooth.

Toss remaining sweet potato with olive oil, lemon juice and salt for serving.

Add cooked quinoa, flax mixture, corn, parsley, corn starch, salt and curry powder to mashed sweet potato.

Mix well by hand until combined.

Use 2-Tbsp scoop to portion mixture and shape into small patties.

Heat oil in frying pan over medium heat.

Cook patties for 3 minutes on each side until lightly browned.

Serve with green leaves, reserved sweet potato, red onion pickles and homemade vegan mayo.

Combine all mayo ingredients in tall container.

Blend with immersion blender until thick and emulsified.

Cover and refrigerate.

Mix apple cider vinegar and maple syrup in container.

Add sliced red onion and refrigerate for few hours.

Ensure vinegar mixture fully covers onions and add more if needed.