In a mixing bowl, smash the boiled potato and then combine it with the cooked quinoa, grated beetroot, chopped spinach, and all other ingredients, except the oil. Ensure everything is well combined to form a cohesive mixture.

With your hands, form the mixture into patties about 1/4 cup in size. Gently flatten them with your palm to ensure even cooking.

Place the patties in the refrigerator for around 15 minutes. This helps them firm up and maintain their shape while frying.

In a frying pan, heat oil over medium heat until shimmering. This temperature ensures that the patties will fry properly and develop a crispy exterior.

Carefully add the patties to the hot oil and fry for approximately 8-10 minutes on each side, or until they are golden brown and crispy.

If desired, increase the heat slightly to achieve an extra crispiness on the outside. Serve warm, ideally with a yogurt dip or wrapped in chapatis.