Salmon, Lemongrass and Coriander Burgers

These are full of flavour, with freshness and crunch added by the pickle. Hands-on time 30min, plus chilling. Cooking time about 15min. Makes 4 FOR THE BURGERS  2 lemongrass sticks, trimmed  2 garlic cloves, crushed

 3cm piece fresh root ginger, peeled and finely grated

 Small handful coriander

 4 x 125g salmon fillets, skinned  1 medium egg, beaten

 50g panko breadcrumbs

 Oil, to brush FOR THE PICKLE  2tbsp rice vinegar  1tbsp caster sugar  1/2 cucumber, quartered lengthways and finely sliced

 1/2 red onion, finely sliced  1/2 red chilli, deseeded and finely chopped  Small handful coriander, finely chopped TO SERVE  Brown baps, split  4tbsp mayonnaise

1 For the burgers, roughly chop the lemongrass. Add to a food processor and whizz with the garlic, ginger, coriander and some seasoning, until finely chopped. Add ½ the salmon and whizz again until finely chopped. Scrape into a bowl.

2 Slice the remaining salmon into rough 1.5cm pieces and add to the bowl with the egg and breadcrumbs. Mix well. Shape into 4 patties, each about 2.5cm thick. Arrange on a plate, cover, and chill for 30min to firm up.

3 Meanwhile, in a clean bowl mix all the pickle ingredients. Set aside until ready to serve.

4 Heat a large griddle/frying pan/ barbecue over medium-high heat. Brush the patties with oil and cook for 15min, turning halfway, or until golden and cooked through. Next, briefly toast the baps.

5 To serve, spread mayonnaise on the bases of the baps. Top each with a salmon burger, some drained pickle and a bap lid.

PER BURGER 623cals, 37g protein, 35g fat (5g saturates), 37g carbs (9g total sugars), 5g fibre