• 3 sweet potatoes, scrubbed and cut into slim wedges
  • 2 tbsp olive oil
  • 500 g extra lean pork mince
  • 2 tbsp fragrant Thai base
  • 15 g fresh coriander, leaves picked, washed and finely chopped
  • 30 g red chillies, washed, deseeded and finely chopped
  • 1 cucumber, washed and sliced into ribbons
  • 50 g watercress, spinach and rocket salad
  • 1 red pepper, deseeded and thinly sliced
  • 4 tbsp sweet chilli dipping sauce, to serve


  1. 1

    Preheat the oven to 220ºC, fan 200ºC, gas 7. Put the sweet potato wedges on a baking tray and drizzle with 1 tablespoon of the oil. Season with freshly ground black pepper and toss to coat. Spread out evenly and roast for 20-25 minutes.

  2. 2

    Meanwhile, put the mince, Thai base, coriander and most of the chillies into a large bowl and mix well. Using your hands, shape into 12 small patties.

  3. 3

    Heat the remaining oil in a large frying pan and fry the patties for 2-3 minutes on each side, until cooked through with no pink remaining.

  4. 4

    Put the sliced cucumber, salad leaves, red pepper and remaining chopped chilli in a bowl and toss together. Serve with the pork patties and sweet potato wedges, with a little sweet chilli dipping sauce drizzled over the patties.


    Cook's tip: keep cut herbs fresher for longer by taking them out of their  packaging and putting the stems into a jar of water – just like  cut flowers. Coriander is best stored like this in the fridge, while basil and parsley can be kept at room temperature.

Nutritional Details

Each serving provides
  • Energy 1470kj 351kcal 18%
  • Fat 12.6g 18%
  • Saturates 3.2g 16%
  • Sugars 14.9g 17%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 435kj/104kcal

Each serving provides

22.5g carbohydrate 4.2g fibre 34.8g protein

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