- 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.
- 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**.
- 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
- 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.
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
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