RECIPE FOR LOW-FAT CHICKEN BURGER

INGREDIENTS For the burger:

1 tbsp plain flour; 1 free-range egg, beaten; ½ tbsp sriracha; 5 tbsp wholemeal breadcrumbs (or 20g cornflakes, lightly crushed); ½ tsp smoked paprika; ½ tsp garlic powder; ½ tsp chilli powder; ½ tsp dried mixed herbs; ½ tsp onion powder; ½ tsp cayenne pepper; ½ tsp ground ginger; two boneless, skinless chicken breasts; low-calorie cooking spray.

For the mayo: 1 tbsp light mayonnaise; 1 tbsp tomato ketchup; 1 tsp malt vinegar; 2 tsp sriracha.

To serve: Two burger buns; one large tomato, sliced; one little gem lettuce, sliced; sea salt; ground black pepper.

METHOD

Preheat the oven to 200C/400F/GAS 6. Line a baking tray with non-stick baking paper.

Grab three bowls. Put the plain flour in the first one. Mix the beaten egg and sriracha together in the second one. Mix the breadcrumbs (or cornflakes), smoked paprika, garlic powder, chilli powder, dried herbs, onion powder, cayenne pepper and ground ginger with a pinch of salt and pepper in the third bowl. Pat the chicken breasts dry, lay them on a work surface and roll them in the plain flour until well-coated all over, shaking off any excess.

Dip the breasts into the egg mixture and gently shake off any excess.

Finally, coat the chicken breasts in the spiced breadcrumbs (or cornflakes), ensuring they are completely coated. Spray all over with cooking spray.

Place the breasts on the lined baking tray and cook for 35-40 minutes, flipping for the last 10 minutes of cooking.

While the chicken is cooking, prepare the spicy mayo by combining all the ingredients in a bowl.

In a dry frying pan, toast the bun halves over a low-medium heat until lightly golden. Once the chicken is cooked through (when it is no longer pink and the juices run clear), assemble the burgers. Spread the base of the buns with spicy mayo, add tomato slices, lettuce leaves and the crispy chicken on top.