For the quinoa: Add quinoa and coconut milk to a medium saucepan over high heat. Once boiling, cover, reduce to low, and cook for 20 to 25 minutes or until the coconut milk is evaporated. Remove from heat and let stand, covered, for five minutes. Fluff with a fork and season with salt. Set aside.

For the patties: on the large holes of a box grater, grate the potatoes, onion, and carrots into a large bowl. Wrap grated vegetables in a clean dishtowel and squeeze out excess liquid. Transfer back to the large bowl and add the corn, flour, curry powder, smoked paprika and salt and toss to coat. Fold in the eggs until the batter is fully combined.

Heat 1/2 inch of peanut oil in a small skillet over medium. Once hot, drop batter into pan, 1/4 cup at a time, leaving enough room so no patties touch. Cook for 2 minutes on each side, or until browned and cripsy. Transfer to a paper towel lined plate and repeat with the rest of the batter.

Serve warm over coconut quinoa.