Step 1

Preheat oven to 200°C. Oil and line two large oven trays with baking paper.

Step 2

Cut kumara into twelve 1.5cm-thick rounds. Place kumara slices, in a single layer, on trays; spray with cooking oil. Roast 20 minutes or until tender. Cover to keep warm.

Step 3

Meanwhile, make green tahini: Process all ingredients until smooth; season to taste.

Step 4

Combine quinoa flakes and milk in a small bowl; stand for 10 minutes.

Step 5

Combine turkey, zucchini, carrot, onion, parsley and quinoa mixture in a medium bowl; season. Using damp hands, shape turkey mixture into six 8cm patties. Cover; refrigerate 30 minutes.

Step 6

Heat oil in a large non-stick frying pan over medium heat; cook patties for 4 minutes on each side or until golden and cooked through.

Step 7

Place patties on six kumara rounds; top with tomato, green tahini, watercress, extra onion and remaining kumara rounds. Top with sesame seeds.