- 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
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.
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.
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.
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.