Not only are apples high in fibre but they also contain slow-release sugars that help to improve heart health and regulate the body's blood sugar levels.
Serves: 2 | Cook Time: 30 mins | Calories: 612 | Type: Gluten-Free | Macros P: 38g / C: 60g / F: 26g
- 2 x 150g organic pork mince
- 300g sweet potato
- 1 tsp jerk seasoning
- 1 apple
- 150g carrot
- 1 gem lettuce
- 30g creamed coconut (sulphites)
- 1 lime
Already in your kitchen
- Sea salt & black pepper
- Coconut oil / olive oil
At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.
- Preheat the oven to 200C / gas mark 6.
- Cut the sweet potato into thin slices leaving the skin on. Place the slices on a baking tray, toss with 1/2 tbsp oil and bake in the oven for 20-25 mins until crispy, turning halfway through.
- In a bowl, mix the pork mince with a generous pinch of sea salt and the jerk seasoning. Form the mince into two burgers.
- Heat a frying pan with 1 tsp oil on a medium-high heat and fry the burgers for 2-3 mins each side until golden brown. Then place on a baking tray in the oven for 15 mins until cooked through.
- Meanwhile, boil a kettle. Dissolve the creamed coconut in 30ml of boiling water, and mix in the juice from the lime.
- To make the apple and carrot slaw, first peel the carrot. Grate the carrot and apple into a bowl (discarding the stalk and seeds from the apple), add a pinch of sea salt and black pepper and squeeze out most of the liquid from the mix. Then mix in half of the coconut lime sauce.
- Cut the root off the gem lettuce. To serve, arrange two lettuce leaves on two plates and place a burger on top of each of these. Serve alongside the slaw and sweet potato crisps and drizzle over the remaining coconut lime sauce.