Preheat the oven to 180°C fan/400°F/ Gas 6. Place the squash on a baking tray (baking sheet). Drizzle with 1 tablespoon of the coconut oil and sprinkle over the cumin and coriander. Using your hands, toss the squash to coat in the oil and spices, then sprinkle with the sea salt flakes. Roast in the oven for 15 minutes or until soft and cooked through.
Combine the cooked squash pieces, cooked quinoa, steamed chard leaves, spring onion, goat’s cheese, parsley, eggs and a little salt and pepper and gently toss together. Add the rice flour, just enough so that the mix comes together. Cover and leave to cool, then chill in the refrigerator for at least 30 minutes.
Once the mixture is chilled, take a small handful sized piece into your hands and form into a small patty shape. Repeat with the remaining mixture, then sprinkle a few sesame seeds over the patties.
Place a large frying pan over a medium–high heat and add 1 tablespoon of the coconut oil. Tilt to coat the pan in the oil and then add the patties in batches and fry for 3–4 minutes on either side until browned. Add the remaining tablespoon of coconut oil when needed and repeat until all the patties are cooked.
Place the patties onto a baking tray and bake in the oven for 5–7 minutes or just enough time to cook through. Remove from the oven. Mix all the ingredients for the dressing together in a bowl and serve drizzled on top of the burgers.
Recipe from The Yoga Kitchen by Kimberly Parsons (Quadrille £20) Photography: Lisa Cohen
Visit our vegetarian recipe section for more meat-free meal ideas.