Pork burgers with sweet potato wedges
- February 2009
- Serves 4
- Takes 20 minutes to make and 30-40 minutes to cook
This is really simple, hearty food for when you want minimum effort and maximum taste. And the recipe for these pork burgers plus sides will only set you back around £1 a head.
- Dairy-free recipes
- 38.2g (8.4g saturated)
- 79.5g (17.6g sugars)
- 3-4 sweet potatoes, cut into wedges
- 4 tbsp olive oil
- 1 small red onion, finely chopped
- 500g pork mince
- 1 apple, peeled and grated
- ½ tsp chilli flakes
- Ciabatta rolls, and pickled beetroot, mayo and salad leaves, to serve
- Preheat the oven to 200°C/fan180°C/gas 6. Put the sweet potatoes on a baking tray. Drizzle with 2 tbsp olive oil, season and cook in the oven for 30-40 minutes, until golden.
- Meanwhile, heat 1 tbsp olive oil in a frying pan over a low heat and fry the onion for 5 minutes, until tender. Cool and mix with the pork mince, apple, and chilli flakes in a bowl. Season and shape into patties, then cook in 1 tbsp olive oil in the frying pan over a medium heat for 5-6 minutes each side or until cooked.
- Serve in ciabatta rolls with pickled beetroot, mayo, salad leaves and the wedges.
Adding apple to burgers and meatballs adds a great natural sweetness, which cuts down on artificial sugars.
Sweet potatoes are higher in fibre and have a denser concentration of vitamin C than ‘regular’ potatoes.
Freeze the uncooked pork burgers for up to 3 months in a plastic container. Defrost thoroughly before cooking.
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