Chilli slaw
Freshly made coleslaw is a wonderful thing, but every now and then it’s fun to zip up the formula with a burst of lively flavours
Skinny Thai burgers with sweet potato chips & pineapple salsa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 sweet potatoesunpeeled and cut into chunky chips
- 1 tbsp olive oil
- 400-500g extra lean minced porkor beef
- 2 tbsp Thai red curry paste
- 6 spring onionschopped
- small bunch corianderchopped
- 200g pineapplechunks, diced
- juice ½ lime
- 1 red chillideseeded and finely chopped
- 2 tbsp sweet chilli sauceplus extra for dipping chips
- 1 Little Gem lettuce
- 4 bunstoasted
Nutrition: per serving
- kcal491
- fat15.5g
- saturates4.5g
- carbs61.2g
- sugars19g
- fibre7.6g
- protein26.2g
- salt1.5glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Toss the sweet potato chips with the oil and some seasoning on a baking sheet. Roast for 40-45 mins until golden and crisp.
step 2
Mix the mince with the curry paste, half the spring onions, half the coriander and some seasoning. Shape into 4 burgers.
step 3
Mix remaining spring onions and coriander with the pineapple, lime juice, red chilli and sweet chilli sauce.
step 4
When the chips have 10 mins to go, heat a non-stick frying pan or griddle and cook the burgers for 3-5 mins on each side until golden and cooked through. Serve the burgers in the buns with lettuce leaves and salsa piled on top, the sweet potato chips and extra chilli sauce for dipping.
