You can add a little more passata if you really like the tomato flavour, but note that this will change the consistency a little, so you should balance it with more quinoa flakes.
I've also subbed quinoa flakes for almond flour before and the recipe came out very similar (although I felt the almond flour bulked up the calorie content).
This comes out delicious and moist, yet still holds its shape, and tastes just as delicious the next day.
Make into rissoles if everyone in the family wants the crispy outer bit (but you will only need to cook for about ⅔ of the time).
Recipe for mushroom gravy (the PERFECT accompaniment) is on the way soon so stay tuned. To get a little bit experimental, you could also try eating with a touch of strawberry jam... daring I know!