Name: Pork burgers with fresh pineapple and cucumber
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Child Favourites
Ingredients: 2 Tbs curry paste red; 10 g fresh coriander; 5 cm fresh ginger grated; 600 g pork mince; 2 carrots peeled and cut into matchsticks; 20 g desiccated coconut; 4 onion salad, chopped; sesame oil; fresh lime juice; 1 lettuce baby gem; 1 cucumber sliced into ribbons; 1/2 cup radishes sliced; 4 pineapple cubed; 4 bread burger rolls, halved and toasted; red chilli chopped, fresh coriander and lime wedges, to serve

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Ingredients (15)

2 Tbs	curry paste — red
10 g	fresh coriander
5 cm	fresh ginger — grated
600 g	pork mince

SLAW:

2	carrots — peeled and cut into matchsticks
20 g	desiccated coconut
4	onion — salad, chopped
	sesame oil
	fresh lime juice

SERVE:

1	lettuce — baby gem
1	cucumber — sliced into ribbons
1/2 cup	radishes — sliced
4	pineapple — cubed
4	bread — burger rolls, halved and toasted
	red chilli — chopped, fresh coriander and lime wedges, to serve

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Method:

Place the red curry paste, coriander, grated ginger and pork mince in a bowl and mix to combine. Form into four patties, place on a tray, cover and leave to stand in the fridge for about 10 minutes.

Heat a frying pan and cook for five to seven minutes on each side or until cooked through. Remove from heat.

For the coconut slaw:
Toss together the carrots, coconut and salad onions; drizzle with sesame oil and lime juice to taste.

To serve:
Place lettuce on the base of four buns, top with cucumber, radish slices, patties and chopped pineapple, chilli, coriander and top half of bun. Serve with the coconut slaw.

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