Cook the Quinoa: Rinse the quinoa under cold water. Place it in a small saucepan with the vegetable stock or water. Bring to a boil, then reduce the heat to a low simmer, cover, and cook for about 15 minutes, or until all the liquid has been absorbed. Remove from the heat and let it stand, covered, for 5 minutes. Fluff with a fork and set aside to cool completely. This step is crucial; warm quinoa will make the mixture too soft. For tips on getting it just right, you can check out this guide on how to cook quinoa perfectly.

Sauté the Aromatics: While the quinoa cools, heat 1 tablespoon of olive oil in a frying pan over a medium heat. Add the finely chopped red onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Combine the Ingredients: In a large mixing bowl, combine the cooled cooked quinoa, the sautéed onion and garlic mixture, the grated carrot, ground cumin, smoked paprika, breadcrumbs, plain flour, and chopped coriander.

Mix and Season: Stir everything together until well combined. Add the lightly beaten egg and mix it through. The egg is our primary binder. Season generously with salt and freshly ground black pepper. Give it a final, thorough mix.

Chill the Mixture: This is the most important step for ensuring your patties don't fall apart. Cover the bowl and place it in the refrigerator for at least 30 minutes (or up to an hour). This allows the breadcrumbs and flour to absorb moisture and helps the mixture become firm and easy to handle.

Shape the Patties: Once chilled, take the mixture out of the fridge. Lightly dust your hands and a clean plate with plain flour. Scoop out portions of the mixture (about 2-3 tablespoons each) and shape them into round patties, about 2cm thick. What works best for me is using a medium ice cream scoop for uniform size. Place the shaped patties onto the floured plate.

Fry to Perfection: Heat a generous layer of olive oil (about 3-4 mm deep) in a large frying pan over a medium heat. Once the oil is shimmering, carefully place a few patties in the pan, ensuring not to overcrowd it. Fry for 4-5 minutes on each side, until they are a deep golden brown and beautifully crisp.

Drain and Serve: Remove the cooked patties from the pan with a slotted spatula and place them on a plate lined with kitchen paper to absorb any excess oil. Repeat with the remaining mixture. Serve immediately while they're warm and crisp.