Thai chicken burgers with cucumber relish

Ingredients (4 Servings)

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

Directions

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

Nutrition

Per serves

• Protein :- 32g
• Fat :- 9g
• Fiber:-1.8g
• Sudium:=286mg
• Carbohydrates:- 25.1g