Skinny Thai burgers with sweet potato chips & pineapple salsa
Method
Heat
oven to 200C/180C fan/gas 6. Toss the sweet potato chips with the oil
and some seasoning on a baking sheet. Roast for 40-45 mins until golden
and crisp.
Mix the mince with the curry paste, half the spring onions, half the coriander and some seasoning. Shape into 4 burgers.
Mix remaining spring onions and coriander with the pineapple, lime juice, red chilli and sweet chilli sauce.
When
the chips have 10 mins to go, heat a non-stick frying pan or griddle
and cook the burgers for 3-5 mins on each side until golden and cooked
through. Serve the burgers in the buns with lettuce leaves and salsa
piled on top, the sweet potato chips and extra chilli sauce for dipping.
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