Preheat oven to 350°F.
Cook quinoa and lentils separately according to package instructions. Drain lentils well.
In a medium bowl, mix together quinoa, lentils, red pepper, onion, seasoning, chilli powder, salt and pepper. Add cooked salmon and sweet potato and combine using hands until mixture sticks together easily. If mixture is not sticking together, add a little beaten raw egg until desired consistency is reached.
Form the mixture into four (4-inch) patties and roll in the raw sesame seeds, arrange on a baking sheet lined with parchment paper.
Bake 10 minutes. Flip and continue baking 10 to 12 minutes more until edges are dry and patties are heated through.
Serve on a bed of green salad leaves.