3 yams, scoured and cut into wobbly wedges
2 tbsp olive oil
500 g additional lean pork mince
2 tbsp fragrant Thai base
15 g new coriander, leaves picked, washed and finely cut
30 g red chillies, washed, deseeded and finely cut
1 cucumber, washed and cut into strips
50 g watercress, spinach and rocket serving of mixed greens
1 red pepper, deseeded and pathetically cut
4 tbsp sweet bean stew plunging sauce, to serve
Preheat the broiler to 220ºC, fan 200ºC, gas 7. Put the yam wedges on a warming plate and shower with 1 tablespoon of the oil. Season with as of late ground faint pepper and throw to cover. Spread out comparably and gala for 20-25 minutes.
By then, put the mince, Thai base, coriander and by a wide margin the greater part of the chillies into an immense bowl and blend well. Utilizing your hands, shape into 12 little patties.
Warmth the rest of the oil in a monstrous skillet and fry the patties for 2-3 minutes on each side, until cooked through with no pink remaining.
Put the cut cucumber, plate of mixed greens leaves, red pepper and remaining isolated stew in a bowl and set up. Present with the pork patties and yam wedges, with a little sweet stew plunging sauce showered over the patties.
Cook’s tip: keep cut flavors fresher for longer by disposing of them from their bundling and setting the stems into a holder of water – essentially like cut sprouts. Coriander is best dealt with like this in the refrigerator, while basil and parsley can be kept at room temperature.