Place the quinoa in a small saucepan with 1 cup of water.

Set the saucepan over medium-high heat and bring to a boil.

Reduce heat to low, cover the pan, and cook 10-15 minutes until the water is absorbed and quinoa is cooked.

Remove from heat. Note: This step can be done ahead of time. 

Heat the oil in a small pan over medium heat and add the onion and garlic.

Add 1/4 teaspoon salt and sauté until onions are softened about 5-6 minutes.

Place the mixture into a large bowl.

Add black beans to the bowl and using a potato masher or fork, mash together until a pasty mixture forms. 

Stir in the tomato paste, egg, corn, coriander, chipotles, cumin and remaining 1/4 teaspoon salt.

Stir in the cooked quinoa, oats, and oat flour until well-mixed.

Form the mixture into 6 equal patties, compacting them well with your hands as you form them.

Place the patties on a baking sheet, cover with cling film and refrigerate for at least a few hours or ideally overnight. 

To make the yoghurt sauce.

Stir the yoghurt, honey and mustard together in a small bowl. 

When ready to eat, preheat the oven to 200°C or heat a griddle to medium-high heat.

If baking, spray a baking sheet with nonstick cooking spray and place the patties on the sheet cook for 10-12 minutes until the patties are golden brown and crispy.

Carefully flip them over and cook for another 10 minutes.

If using a griddle, heat for 4-6 minutes per side or until slightly golden. 

Serve patties with the yoghurt sauce.