Pork & mushroom ‘burgers’
Serves 4 Cost per serve $4.45 Hands-on time 20 min Cooking time 35 min, plus 20 min chilling
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.