Indian-spiced quinoa burger with coconut and cucumber raita recipe

For the raita, scoop the solid cream from the coconut cans into a bowl. Add the remaining ingredients and stir well to combine, adding a little of the clear coconut liquid from the cans to loosen it if need be (you can keep the rest for smoothies). It should be thick and chunky. Transfer to the fridge to chill for at least 1 hour (it will keep in an airtight container for up to 1 week).

Bring 300 ml of water to the boil in a medium–large saucepan with a lid. Add the quinoa and a generous pinch of salt. Return to the boil then immediately put the lid on, reduce the heat to the lowest setting possible and simmer gently for 15 minutes. During this time, do not stir or move the quinoa in any way.

Remove the pan from the heat and let stand, still with the lid on, for up to 5 minutes. Remove the lid, gently fluff up the grains with a fork and set aside to cool.

Place 1 ½ cups of the cooled quinoa in a large bowl (save the leftovers for a salad) and add the zucchini, coriander, mint, egg, almond meal, curry powder and turmeric. Season with salt and pepper, then mix well until everything is incorporated. Use your hands to shape into five even-sized patties.

Heat the coconut oil in a large frying pan over medium heat, add the patties and cook for 3–4 minutes on each side, until golden and crisp. Enjoy warm or refrigerate to pack for lunch the next day.