Combine quinoa, sweet corn kernels, garam masala, salt, and pepper in a large bowl. Mix well and set aside.
In a small saucepan, combine besan and ½ cup (120ml) water. Cook stirring until thick and bubbly, about 2 to 3 minutes.
Remove and pour into quinoa mixture. Mix well. When cool enough to handle, shape and compact into patties.
Pan fry in a large non-stick fry pan with a little oil for 5 to 6 minutes on each side. Fry in two batches if necessary.