Low in both calories and fat, this Thai recipe is a relatively quick and zingy supper that makes a change to traditional burgers.

Ingredients
  •        3 skinless free-range chicken breasts
  •        100g fresh breadcrumbs
  •        1 tbsp plain flour
  •        2 small red chillies, deseeded and finely chopped
  •        5 spring onions, finely chopped
  •        Grated zest and juice of 1 lime, plus extra wedges to serve
  • .        4 tsp soy sauce
  •        Dash of fish sauce
  •        1 tsp lemongrass paste (we used Bart Lemon Grass, from Waitrose)
  •        2 tbsp fresh coriander, chopped
  • .        1 medium free-range egg, whisked
  •        2 tbsp olive oil
  • .        ½ tsp sugar
  •        ½ cucumber, peeled and diced
  •        Roasted sweet potato wedges tossed with fresh coriander, to serve

Method

       1. Finely dice the chicken. Place it in a large bowl with the breadcrumbs, flour, two-thirds of the chilli, spring onion, the zest of 1 lime and the juice of ½, 3 tsp of the soy sauce, the fish sauce, lemongrass paste and coriander. Add enough egg to bring it all together. Shape into 4 burgers, put on a lined plate and cover with cling film. Chill for 20 minutes.

       2. Meanwhile, make the cucumber relish. Mix the remaining soy, sugar, juice of the remaining ½ lime and remaining chilli, pour over the cucumber and combine. Set aside.

       3. Preheat the oven to 200°C/fan180°C/gas 6. Heat the oil in a large frying pan and brown the burgers for 2-3 minutes on each side. Transfer to a lined baking sheet and bake for 10 minutes or until cooked through.

       4. Serve with the cucumber relish, roasted sweet potato wedges and extra lime wedges.