PRAWN BURGERS WITH LIME MAYONNAISE

- Mix the spring onions with the coriander; add the raw king prawns to the herb mix and roughly chop until you get a fine mince-like paste; season with salt, cover and chill in the fridge for at least 30 minutes

- Divide the chilled mixture unto four equal parts; cover your hands in some of the olive oil and shape into burgers; heat the rest of the olive oil in a large nonstick pan over a medium to high heat; add the burgers and cook for 2-3 minutes each side, until golden

- Mix the mayonnaise with the lime zest and juice and a pinch of salt

- Slice the burger buns in half and toast until golden

- Cover both sides of the buns with a generous tablespoon of lime mayonnaise; sandwich the burgers between the halves of the buns together with a handful of rocket and the chilli and serve