Juicy prawn & lemongrass burgers

Make these lighter burgers for any late-spring gatherings – they’re great for pescatarian diets, too.

SERVES 2 PREP 10 mins COOK 20 mins EASY

200g raw king prawns, shelled

and roughly chopped

1 spring onion, roughly chopped ½ tbsp lemongrass paste

2 garlic cloves, grated

½ red chilli, inely chopped 10g coriander, roughly chopped 2 gluten-free vegan burger

buns, split

1 tbsp sun lower oil

½ cucumber, peeled into ribbons

(avoiding the seeded core) ½ lime, juiced

2 tbsp vegan sriracha mayo,

to serve (optional)

1 Put a quarter of the chopped prawns in a small bowl and set aside, then tip the rest into the bowl of a food processor. Add the spring onion, lemongrass paste, garlic, chilli and coriander, then pulse to a paste. Stir in the reserved chopped prawns and season well.

2 Form the mixture into two chunky burger patties using dampened hands and set aside on a sheet of baking parchment.

3 Heat a frying pan over a medium heat and toast the cut sides of the buns until golden. Remove from the pan and set aside on two plates. Drizzle in the oil and, once shimmering, cook the prawn patties for 3-4 mins on each side, covering with a lid on for the final minute, until golden and cooked through.

4 Meanwhile, combine the cucumber ribbons with the lime juice and a pinch of salt. Set aside.

5 Spread the vegan mayo over the base of each burger bun, if using, then top with a prawn pattie, some cucumber pickle and the bun tops. Serve straightaway.

GOOD TO KNOW low cal • ibre • vit c • 1 of 5-a-day • gluten free

PER SERVING 352 kcals • fat 12g • saturates 1g • carbs 44g • sugars 8g • ibre 6g • protein 14g • salt 1.7g