Aromatic chicken burgers with mango salsa

SERVES 4 READY IN 45 MINUTES PLUS CHILLING

6 skinless and boneless chicken thighs, chopped 1 onion, roughly chopped 1 garlic clove 1 lemon grass stalk finely grated zest of 1 lime small pack fresh coriander low-calorie cooking spray 4 x 60g wholemeal rolls (from your fibre allowance) lettuce leaves, to serve 4 jacket potatoes, to serve salad, to serve

FOR THE MANGO SALSA 1 small mango, peeled and diced 1 small red onion, finely chopped 1 small red chilli, deseeded and chopped 2 tbsp lime juice

● Put the chicken in a food processor and blend until well minced. Add the onion, garlic, lemon grass, lime zest and most of the coriander. Season to taste and blitz briefly in short bursts until well mixed but not too smooth. Turn out on to a plate, divide into 4 portions and shape into burgers. Chill for at least 30 minutes to firm up.

● Put the salsa ingredients in a bowl. Finely chop the remaining coriander, add to the salsa and set aside so all those tasty flavours can develop.

● Spray the burgers with low-calorie cooking spray and cook them under a high grill for 10-12 minutes (or barbecue over direct medium heat for 15 minutes) until tender and cooked through, turning once.

● Fill each roll with lettuce, a burger and a good spoonful of salsa. Serve with a jacket potato each and salad on the side. ➤