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Lemongrass pork burgers with tom yum sweet potato wedges
Fruit and vegetables
600g/1lb 5oz
sweet potatoes
, scrubbed, skin on and cut into wedges
1 head
garlic
, cut in half horizontally
½ large
cucumber
, halved lengthways, seeds removed and thinly sliced
½ long red
chilli
, sliced (and seeds removed if less heat preferred)
1
garlic
clove, crushed (or 1 tsp
garlic
paste)
1
lemongrass
stalk, woody outer layers removed, finely chopped (or 1 tbsp
lemongrass
paste)
4
garlic
cloves, crushed (or 4 tsp
garlic
paste with pinch fine sea salt)
½ small onion or 1
shallot
(about 60g/2¼oz), finely chopped
10g fresh root
ginger
, peeled and grated (or 2 tsp
ginger
paste)
½ long red
chilli
, seeds removed and finely chopped
tender
lettuce
leaves, such as cos or Little Gem
1
tomato
, thinly sliced
½ long red
chilli
, thinly sliced and seeds removed, if less heat preferred (optional)
75g/2½oz crispy fried
shallots
(optional)
handful fresh herbs, such as coriander leaves,
Thai basil
leaves or mint leaves
Tins, packets and jars
4 tbsp Japanese or ordinary
mayonnaise
Cooking ingredients
3 tbsp
oil
, such as sunflower or rapeseed
sea salt flakes and freshly ground
black pepper
50g/1¾oz
caster sugar
50ml/2fl oz
rice wine
vinegar or cider vinegar
large pinch fine
sea salt
1 tbsp dark
soy sauce
2½ tsp
fish sauce
2½ tsp
caster sugar
¼ tsp ground
white pepper
2 tbsp
oil
, such as sunflower, rapeseed or coconut
oil
sriracha
, to taste
Dairy, eggs and chilled
1 free-range
egg
, beaten
2 free-range
eggs
Meat, fish and poultry
500g/1lb 2oz
pork mince
Other
2 tbsp tom yum paste
4
brioche
buns or hamburger buns, cut in half
Back to recipe
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