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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Toss the potato wedges with 1/2 tbsp olive oil. Put on a baking tray and sprinkle with salt. Bake for 20-25 minutes until tender.
2. Meanwhile, mix together the pork, curry paste, grated onion and half the coriander. Season and form into 4 burgers. Brush the burgers with a little oil then grill or griddle for 5-6 minutes each side until they are cooked through.
3. For the mango salsa, mix the mango, chilli and the rest of the coriander with the lime juice. To serve, put a burger on top of some little gem leaves and spoon over some salsa. Serve with the sweet potato wedges.

Per serving

242 kcalories, protein 23.6g, carbohydrate 27.9g, fat 4.8 g, saturated fat 1.6g, fibre 4g, salt 0.45 g

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• Kaila Bishop

  28 October 2009

  Kaila Bishop rated and commented on this recipe

  

  Agree with Beth that binding was a problem first time - tip: add an egg and they hold together beautifully! An extremely tasty dish with some light and zingy flavours - went down VERY well at our BBQ in the summer....

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Ingredients

• 2 sweet potatoes , cut into wedges
• olive oil
• 400g extra lean minced pork
• 1 tbsp Thai red curry paste
• 1 red onion , ½ grated, ½ finely diced
• small bunch coriander , chopped
• 1 mango , diced
• 1 red chilli , finely chopped
• ½ lime , juiced
• Little Gem lettuce , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 2 sweet potatoes , cut into wedges
• olive oil
• 400g extra lean minced pork
• 1 tbsp Thai red curry paste
• 1 red onion , ½ grated, ½ finely diced
• small bunch coriander , chopped
• 1 mango , diced
• 1 red chilli , finely chopped
• ½ lime , juiced
• Little Gem lettuce , to serve

Per serving

242 kcalories, protein 23.6g, carbohydrate 27.9g, fat 4.8 g, saturated fat 1.6g, fibre 4g, salt 0.45 g

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