Rinse quinoa until water runs clear. Drain and place in a medium sized pan. Add 2 cups (480ml) water. Place on the stove and bring water to a boil. Reduce heat and let quinoa simmer until all water is absorbed, about 15 minutes. Turn off heat. Transfer quinoa to a large bowl.

While quinoa is cooking, fill a medium sized pan with about ½ inch water. Place lemon slices in the pan and bring it to a boil. Add cod, salt, and pepper. Place the lid, reduce heat to medium low and allow fish to poach for 6 to 7 minutes. Remove and drain.

Flake fish and transfer to bowl with cooked quinoa. Add chives, vegenaise or mayonnaise, eggs, salt, and pepper. Mix all ingredients together.

In a small saucepan, combine besan and ½ cup (120ml) water. Cook stirring until thick and bubbly, about 2 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 6 to 7 minutes on each side. Fry in two batches if necessary.

Serve immediately.