In a medium frying pan, heat 2 tsp vegetable oil. Add the pepper and zucchini, season and fry until everything is soft, about 5 mins.
Put the potatoes in a microwaveable bowl, cover with cling film and microwave on high for 5-6 mins until soft.
Mash the potatoes, then add to the pan with the zucchini mix. Tip into a large mixing bowl and leave to cool.
Add the quinoa, carrot, egg, coriander, chives, lime zest, rice flour and some seasoning. Mix with your hands, then form into four large burgers. Sprinkle with rice flour and chill for 30 mins to firm up.
Put the carrots in a small bowl with the vinegar, sugar and 1 tsp salt. Cover and leave to pickle until ready to eat. Mix the mayonnaise with the chili paste.
Heat a frying pan and pour in a thin coating of oil. Fry the burgers on a medium-low heat to allow the centre to cook slowly. When browned, after about 7 mins, gently flip over and cook for the same time on the other side. Drain the pickled carrots and toast the gluten free buns.
Brush the gluten free buns with the chili mayo. Layer on the spinach or rocket, burgers and the carrot slaw.