You can cook quinoa in advance. But if you haven't, cook it now and allow it to cool. See last instruction below on crispier fritters - preheat oven to 400F (or air fryer) if desired.
Shred sweet potato using a Zoodlemaker, food processor, or sturdy grater.
Heat a large rimmed skillet (frying pan) over medium heat. Add 1 tbsp oil, onion, sweet potato, garlic, salt and pepper. Saute for 4-5 mins until onions are translucent and sweet potato is tender. Add chopped greens and stir to wilt. Set this aside.
Whisk eggs in a small bowl. Set aside.
In a large mixing bowl, add sauteed vegetables, cooked & cooled quinoa, salt, pepper and curry powder and stir. Add eggs and stir again. Then add gluten-free flour and stir until it is something you are able to form this mixture into patties. If it's too liquid add a small amount more of the gluten-free flour.
Wash the skillet you used before (or use another one). Add a tbsp of oil to coat the pan. Form mixture into 1/4 to 1/2 inch thick patties about the size of your palm and add as many as will fit into the pan. Cook 4 mins each side. Then cook the second batch.
It's not required, but if you'd like them even crispier, put them into a 400F oven for 10-15 mins or an air fryer for 5 mins (watch them).