1. Place the chopped sweet potato in a pot with water and bring to a boil. Cook over high heat until the potatoes are just soft, about 20 minutes. Drain well, mash with a fork, and measure out 1 ½ cups for this recipe.
2. Place the quinoa, water, and ½ teaspoon sea salt in a small pot over medium-high heat. Bring to a boil. Reduce the heat to low, cover, and cook until all liquid is dissolved, about 15 minutes. Remove from the heat and fluff with a fork. Keep covered until ready to use. This should yield approximately 1 cup of cooked quinoa.
3. Combine the following in a large bowl and mix well: cooked sweet potato, cooked quinoa, remaining ¾ teaspoon sea salt, black beans, ¼ cup breadcrumbs, green onion, cilantro, cumin, tamari, and garbanzo flour. If the mixture is too hot to handle you can place the bowl in the refrigerator for 15 minutes.
4. Place remaining ½ cup of breadcrumbs in a small bowl. Wet your hands and form small patties with about ⅛ cup of the quinoa-potato mixture and coat with bread crumbs.
5. Add 2 tablespoons of coconut oil to a heavy-bottomed sauté pan, such as a cast iron, over medium-high heat. Place patties in pan and cook for 2-3 minutes on each side, until golden brown. You may need to cook the patties in two batches to avoid overcrowding the pan, wipe out the pan and add the remaining 2 tablespoons of coconut oil before starting the second batch. Serve on baguette slices, portobello mushroom caps, or mini buns with your choice of toppings.

Variation: Add ¼ teaspoon chipotle powder, ¼ teaspoon crushed red pepper flakes, and ¼ teaspoon ground black pepper along with the cumin for more spice.

Source: Mark Reinfeld - The Doctor & The Chef 

Tips for What to Do With Excess Ingredients: Leftover green onions and cilantro can be used to top any Mexican inspired dish or added to salads. Garbanzo bean (a.k.a. chickpea) flour is versatile and can be used in many ways. Check out this article from thekitchn.com for ideas.