THAI BURGERS WITH SWEET POTATO CHIPS & PINEAPPLE SALSA

SERVES 4

PREP AND COOK: 1 HOUR, 5 MINS

• 4 sweet potatoes, unpeeled

and cut into chunky chips • 1 tblsp olive oil

• 500g chicken mince

• 2 tblsps Thai red curry

paste

• 6 green spring onions,

chopped

• ⅓ cup chopped fresh

coriander

• 200g pineapple chunks,

diced

• Juice of ½ lime

• 1 red chilli, deseeded and

finely chopped

• 2 tblsps sweet chilli sauce,

plus extra for dipping

• 4 soft rolls, toasted

• 4 butter lettuce leaves

1 Heat oven to 180°C. Toss the sweet potato chips with the oil and season with salt and pepper on an oven tray lined with baking paper. Roast for 40 to 45 minutes until golden and crisp.

2 Meanwhile, mix the mince with the curry paste, half the spring onions and half the coriander. Season. Divide and shape into 4 patties.

3 Heat a large non-stick frying pan over a medium heat and cook patties for 5 minutes on each side until golden and cooked through.

4 Mix remaining spring onions and coriander with the pineapple, lime juice, red chilli and sweet chilli sauce to make the salsa.

5 Split rolls in half horizontally. Top with lettuce leaves, the patties and salsa. Replace lids. Serve with potato chips and extra chilli sauce.