Juicy prawn & lemongrass burgers

Make these light seafood burgers for enjoying al fresco – a great pescatarian option for when you're hosting a barbecue. They're fragrant with lemongrass and chilli.

• 200g raw king prawnsshelled and roughly chopped
• 1 spring onionroughly chopped
• ½ tbsp lemongrass paste
• 2 garlic clovesgrated
• ½ red chillifinely chopped
• 10g corianderroughly chopped
• 2 gluten-free vegan burger bunssplit
• 1 tbsp sunflower oil
• ½ cucumberpeeled into ribbons
• ½ limejuiced
• 2 tbsp vegan sriracha mayoto serve (optional)

1. Put a quarter of the chopped prawns in a small bowl and set aside; then, add the rest into the bowl of a food processor.
2. Add the spring onion, lemongrass paste, garlic, chilli, and coriander, then pulse to create a paste. Stir in the reserved chopped prawns and season well.
3. Form the mixture into two chunky burger patties with dampened hands and set aside on baking parchment.
4. Heat a frying pan over medium heat and toast the cut sides of the buns until golden. Remove them from the pan and set them aside on plates.
5. Drizzle oil into the pan, and once shimmering, cook the prawn patties for 3-4 minutes on each side, covering with a lid for the final minute until golden and cooked through.
6. Meanwhile, combine the cucumber ribbons with lime juice and a pinch of salt, and set aside.
7. Spread the vegan mayo over the base of each burger bun, if using, top with a prawn patty, some cucumber pickle, and the bun tops. Serve immediately.