Thai chicken burgers with cucumber relish

Ingredients

1. 3 skinless free-range chicken breasts
2. 100g fresh breadcrumbs
3. 1 tbsp plain flour
4. 2 small red chillies, deseeded and finely chopped
5. 5 spring onions, finely chopped
6. Grated zest and juice of 1 lime, plus extra wedges to serve
7. 4 tsp soy sauce
8. Dash of fish sauce
9. 1 tsp lemongrass paste (we used Bart Lemon Grass, from Waitrose)
10. 2 tbsp fresh coriander, chopped
11. 1 medium free-range egg, whisked
12. 2 tbsp olive oil
13. ½ tsp sugar
14. ½ cucumber, peeled and diced
15. 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.