Thai Burgers with Salsa & Sweet Potato Wedges



Spice up your protein intake with a delicious twist on an old classic

• 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

• 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.

• 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.

• 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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