Pork & mush­room ‘burg­ers’

Healthy Food Guide (Australia) - - HFG SPECIAL -

Serves 4 Cost per serve $4.45 Hands-on time 20 min Cook­ing time 35 min, plus 20 min chill­ing

gluten free

dairy free

di­a­betes friendly

400g lean pork mince 2 x 125g cans sweet corn, rinsed, drained 2 gar­lic cloves, finely chopped 1 cup co­rian­der leaves, finely chopped, plus ex­tra, to gar­nish 2 large car­rots, peeled, juli­enned 1 long red chilli, finely sliced 1 cup bean sprouts, trimmed 2 ta­ble­spoons gluten-free sweet chilli sauce 500g sweet potato, peeled, cut into wedges 4 large flat mush­rooms, trimmed 1 ta­ble­spoon olive oil

1 Place mince, corn, gar­lic and half of the co­rian­der in a large bowl; sea­son with cracked black pep­per. Mix by hand to com­bine well. Wet hands; shape mix­ture into 4 pat­ties. Chill for 20 min­utes.

2 Mean­while, com­bine re­main­ing co­rian­der with car­rots, chilli, bean sprouts and sweet chilli sauce in a salad bowl; place in fridge.

3 Pre­heat oven to 200°C. Line a large bak­ing tray with bak­ing pa­per. Place sweet potato on tray in a sin­gle layer; spray with oil. Roast wedges, turn­ing once, for 30–35 min­utes, or un­til golden.

4 Place a large non-stick fry­ing pan over medium heat. Add mush­rooms; spray with olive oil. Cook for 2–3 min­utes per side, or un­til just ten­der. Trans­fer to a plate; cover to keep warm.

5 Heat olive oil in the same fry­ing pan. Add pork pat­ties; cook for 5–6 min­utes per side, or un­til golden and cooked through. Trans­fer pat­ties to a plate lined with pa­per towel.

6 Place the mush­rooms on in­di­vid­ual plates; top each with car­rot salad and a pork patty. Gar­nish with co­rian­der; serve with sweet potato wedges.

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