Mix kamut berries, sweet potato puree, garlic, chopped cilantro, scallion, Fresno chile, salt, pepper, lime zest, and lime juice in a large bowl. Cover and refrigerate for 15 minutes.
Form into 12 small patties, and cook in a nonstick pan with olive oil over medium heat until crisp and golden, 3 to 4 minutes per side. Top each tortilla with shredded red cabbage, watercress sprigs, and 3 patties. Serve with lime wedges on the side.
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