Healthy chicken burgers with pickled red cabbage

Ingredients

• ½ small red cabbage, very finely shredded 
• 1 lime, juiced 
• 3 tbsp  rice vinegar
• 4 skinless chicken breasts, chopped 
• chopped to make 1 tbsp ginger
• a small bunch coriander, finely chopped
• ½ stalk lemongrass, finely shredded
• 1 tsp  sesame oil
• 2 tbsp sriracha chilli sauce, plus more to serve
• 4 tbsp   soft breadcrumbs, wholemeal or sourdough
• 1 tsp  soy sauce
• to serve  round lettuce leaves

Method

1. Toss the cabbage with the lime juice and vinegar, and season. Put to one side at room temperature until you’re ready to serve. Heat the oven to 220C/fan 200C/gas 7.
2. Blitz the chicken, ginger, coriander and lemongrass quickly in a blender until combined. Mix in the sesame oil, sriracha and panko, and season with soy sauce. Mould into 4 burgers. Put onto a lined baking tray, transfer to the oven, and cook for 15 minutes on each side until golden and cooked through. Serve on lettuce leaves, topped with the pickled cabbage and with more sriracha on the side.