Tandoori salmon and prawn burger with cucumber raita, mango chutney and salad

Serves: 4
Preparation time: 15 minutes
Cooking time: 10 minutes

• 250g skinless salmon fillets, cut into chunks
• 250g raw prawns
• 2tbsp curry powder
• 2 garlic cloves, grated
• Thumb-sized piece fresh ginger, grated
• Zest of 1 lime
• 1tbsp 0% fat Greek yoghurt
• 1 small bunch coriander, finely chopped
• Sea salt and freshly ground black pepper
• 1tsp vegetable oil
• 4 small wholemeal soft rolls, cut in half horizontally with a knife
• 4 leaves little gem lettuce
• 2 vine-ripened tomatoes
• 1 small red onion
• 4tbsp mango chutney

For the raita

• ½ cucumber, seeds removed and roughly grated
• 1 garlic clove, finely grated
• 150g 0% fat Greek yoghurt
• 10 mint leaves, finely chopped

Tip the salmon into a food processor along with the prawns, curry powder, garlic, ginger, lime zest, yoghurt and half the coriander. Season with salt and pepper, then pulse until roughly minced. Shape the mixture into 4 burgers.
Heat the oil in a non-stick frying pan, then fry the burgers for 3-4 minutes on each side, turning until golden and just cooked through.
In the same pan, toast the cut side of the rolls until golden with a spot of char.
To make the raita, mix the cucumber, garlic, yoghurt, mint leaves and remaining coriander, then season with some sea salt and freshly ground black pepper.
Spread 1tbsp of the raita on to the base of each bun. Divide the lettuce, tomatoes and red onion between the buns. Top each with a burger and a spoonful of mango chutney. Serve straight away.