Ingredients

• 150g/5½oz frozen soya beans
• 1 bird's-eye chilli
• seeds removed
• chopped
• 55g/2oz breadcrumbs
• 2 spring onions
• chopped
• 2 tbsp chopped fresh coriander
• 1 free-range egg
• lightly beaten
• 1 tsp plain flour
• 1 tbsp olive oil
• 1 tbsp olive oil
• 1 tsp soy sauce
• 2 tsp orange juice
• handful each fresh coriander
• chervil and flatleaf parsley leaves (or any soft herbs)
• ½ mango
• peeled and chopped
• ½ bird's-eye chilli
• seeds removed
• finely chopped
• 1 spring onion
• finely chopped
• 1 tbsp chopped fresh mint
• coriander and flatleaf parsley leaves
• ½ orange
• juice only
• 1 tbsp olive oil

Directions

• For the soya bean burger
• place the soya beans
• chilli
• breadcrumbs
• spring onions
• coriander and egg into a food processor and pulse briefly to combine.
• Shape the mixture into a patty and dredge in the flour.
• Heat the olive oil in a non-stick frying pan and fry the patty for three minutes on each side
• or until cooked through and golden-brown.
• For the salad
• whisk the olive oil
• soy sauce and orange juice together in a small bowl and add the herbs. Stir well
• then pile onto a serving plate.
• For the salsa
• mix together all the salsa ingredients in a small bowl.
• To serve
• place the burger on top of the herb salad and top with a generous spoonful of salsa.