Thai Burgers with Salsa and Sweet Potato Wedges

We were one member of the family down tonight but gained four extras for tea. I had planned a meal so just had to make it stretch a little further.  Tonight's meal is so good. It's a recipe once again from Olive Magazine that I have made a few times now. There are quite a few ingredients involved but nothing that won't keep for another meal. A good excuse to do a Thai Curry with the leftover curry paste and coriander. I had no fresh coriander but used some frozen leaves in the burgers. I had some halloumi cheese in the fridge. It keeps for ages, and if you haven't already had fried halloumi cheese you must try it. Just heat some olive oil in a frying pan, chop the halloumi into small chunks and fry until brown, eat warm or cold.   


Ingredients
Serves 4
2 Sweet Potatoes, cut into wedges
olive oil
400g extra lean minced pork
1 tbsp Thai red curry paste
1 red onion, chopped finely
small bunch of coriander, chopped
1 red chilli, finely chopped
1 mango diced 
half a lime, juiced
Little Gem lettuce to serve (I did not have this)
salt and pepper

Method
Heat the oven to 200C, place the sweet potato wedges on a baking tray, sprinkle with olive oil and salt and bake for 20-25 minutes until tender.
Meanwhile, mix together the pork, curry paste and the onion and half the coriander. Season and form into small burgers. Heat the oil in a frying pan and fry for 5-6 min each side until they are cooked through.
For the mango salsa, mix the mango, chilli and the rest of the coriander and the lime juice. To serve put the burger on top of the little gem leaves and spoon over the salsa. Serve with the potato wedges.