Pork and mushroom ‘burgers’ with kumara

1 Place corn in a large bowl with pork mince, garlic and half the coriander and season with cracked black pepper. Use your hands to mix the ingredients. Wet hands and shape mixture into 4 patties (about 9cm diameter) and refrigerate for 20 minutes.

2 Meanwhile, combine remaining coriander with carrots, chilli, bean sprouts and sweet chilli sauce in a salad bowl. Place in fridge.

3 Preheat oven to 200°C. Line a large baking tray with a sheet of baking paper. Place kumara wedges on tray in a single layer and spray with olive oil. Roast wedges, turning once, for 30-35 minutes, or until tender and golden.

4 Place a large non-stick frying pan over medium heat. Spray mushrooms with olive oil and cook for 2-3 minutes per side, or until just tender. Transfer cooked mushrooms to a plate and cover loosely with foil to keep warm.

5 Heat olive oil in the same frying pan. Add chilled pork patties and cook for 5-6 minutes per side, or until golden brown and cooked through. Transfer burgers to a plate lined with paper towel.

6 Top each mushroom with carrot salad and a pork burger, garnish with extra coriander leaves and serve with kumara wedges.