Thai pork patties with sweet potato wedges

These tasty little patties have a mild kick of chilli heat.
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Ready time:20 minutes

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Prep time:
5 minutes

Cooking time:
15 minutes

1 serving provides

  • 14.6
  • 500
  • 23.1
  • 1.55
  • 4.6


  1. Preheat the oven to 220ºC, fan 200ºC, gas 7. Put the sweet potato wedges on a baking tray and drizzle with 1 tablespoon of the oil. Season with freshly ground black pepper and toss to coat. Spread out evenly and roast for 20-25 minutes. 
  2. Meanwhile put the mince, Thai base, coriander and most of the chillies into a large bowl and mix well. Using your hands, shape into 12 small patties**. 
  3. Heat the remaining oil in a large frying pan and fry the patties for 2-3 minutes on each side, until cooked through with no pink remaining. 
  4. Put the sliced cucumber, salad leaves, red pepper and remaining chopped chilli in a bowl and toss together. Serve with the pork patties and sweet potato wedges, with a little sweet chilli dipping sauce drizzled over the patties.
Cook's tip:

Keep cut herbs fresher for longer by taking them out of their  packaging and putting the stems into a jar of water - just like  cut flowers. Coriander is best stored like this in the fridge, while  basil and parsley can be kept at room temperature.

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  • 3 sweet potatoes, scrubbed and cut into slim wedges
  • 2 tablespoons olive oil by Sainsbury's
  • 500g pack British extra lean pork mince by Sainsbury's
  • 2 tablespoons fragrant Thai base by Sainsbury's
  • ½ x 31g pack fresh coriander by Sainsbury's, leaves picked, washed and finely chopped
  • ½ x 60g pack red chillies by Sainsbury's, washed, deseeded and finely chopped
  • 1 cucumber, washed and sliced into ribbons
  • ½ x 100g pack watercress, spinach and rocket salad by Sainsbury's
  • 1 red pepper (from a 3-pack), washed, deseeded and thinly sliced
  • 4 tablespoons sweet chilli dipping sauce by Sainsbury's, to serve

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