Little Quinoa and Kumara (sweet potato) Cakes

I love a good poached egg.  It's my go-to when I'm out for breakfast.  Why I pay $13 for someone to crack two eggs into a pot of boiling water and put them on a slice of Vogel's when there are far more original options available,  I do not know.  But I do, almost every time, because they are awesome.

These little cakes are a lovely, slightly more interesting, slightly less refined, alternative to toast (and a little bit of a twist on a potato rosti).  The quinoa and hazelnuts add a lovely crunchy texture to these sweet treats.  They are versatile and can be used in place of falafel, feel free to add them to  a salad, a wrap, anything your little heart desires! Please play around with the ingredients (I've added a few alternatives).