Skinny Thai Burgers with Sweet Potato Chips & Pineapple Salsa

Ingredients 4 sweet potatoes, unpeeled and cut into chunky chips 1 tbsp olive oil 400-500g extra lean minced pork or beef 2 tbsp Thai red curry paste 6 spring onions, chopped small bunch coriander, chopped 200g pineapple chunks, diced juice ½ lime 1 red chilli, deseeded and finely chopped 2 tbsp sweet chilli sauce, plus extra for dipping chips 1 coslettuce 4 buns, toasted 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 coriand

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