Thai Salmon Burgers with Sweet Potato Wedges | olivemagazine

Ingredients

• 400g sweet potatoes cut into slim wedges
• spray oil
• ½ tsp dried chilli flakes
• 500g salmon fillets skins removed, roughly chopped
• 2 tbsp Thai green curry paste
• 1 clove garlic crushed
• a thumb-sized piece ginger finely grated
• ½ red chilli deseeded and roughly chopped
• 4 sourdough buns halved and toasted
• 2 tbsp low-fat mayonnaise
• ½ tbsp fish sauce
• 2 limes juiced
• ½ tbsp soft light brown sugar
• ½ red chilli deseeded and finely chopped
• 2 carrots peeled into ribbons
• ½ cucumber peeled into ribbons
• ½ a small bunch mint leaves torn