Lemongrass chicken burgers; Chicken burgers from the local diner won't be a patch on this home-made version.

 Serves 4 Ready in under 30 minutes plus chilling time ? 800g skinless and boneless chicken breasts, roughly chopped ? 2 small red chillies, deseeded and finely chopped ? 5 spring onions, trimmed and finely chopped ? Grated zest and juice of 1 lime ? 4 tsp soy sauce ? 1 tbsp finely chopped lemongrass ? 2 tbsp finely chopped fresh mint ? 2 tbsp finely chopped fresh coriander ? 1 small egg, beaten ? Low calorie cooking spray ? Lime wedges, to serve ? 4 jacket potatoes, to serve ? 4 x 60g wholemeal rolls, to serve ? Mixed salad, to serve For the relish:? 1/2 level tsp sugar ? 1/2 cucumber, peeled and diced ? 25g coriander, roughly chopped ? 1 level tsp unsweetened desiccated coconut ? Juice of 1 lemon ? Salt and freshly ground black pepper 1 Put the chicken in a food processor and blend until well minced. Place the mince in a large bowl with the red chillies, spring onions, lime zest and juice, soy sauce, lemongrass and chopped herbs. Add enough egg to bring it all together. 

2 Shape into 8 burgers, place on a lined plate and cover with cling film. 

3 Chill for 3-4 hours or overnight if time permits. 

4 Make the relish by mixing all the ingredients together in a bowl. Season, cover and set aside until ready to serve. 

5 Preheat the grill to medium-high. Spray the burgers with low calorie cooking spray and cook for 6-8 minutes on each side or until cooked through. Serve immediately with the relish, a 60g wholemeal roll (from your allowance) and a lime wedge for squeezing over. Have a large jacket potato and mixed salad on the side.