Step 1

To make green tahini; process ingredients until smooth; season to taste.

Step 2

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

Step 3

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

Step 4

Heat half the oil in a large non-stick frying pan over low heat; cook kumara, turning, for 8 minutes or until tender.

Step 5

Heat remaining oil over medium heat; cook patties, for 4 minutes each side or until golden and cooked through.

Step 6

Top six lettuce rounds with patties, tomato, extra onion and kumara. drizzle with green tahini; top with remaining lettuce rounds. Serve immediately.