1

Preheat the oven to 180°C, fan 160°C, gas mark 4. To make the pickled cucumber, place the rice vinegar, palm sugar and 1 tbsp fish sauce in a small saucepan and heat until the sugar has dissolved then set aside to cool. Using a vegetable peeler, peel long strips of the cucumber, discarding the watery middle part when you get to it. Pour over the cooled vinegar mixture and place in the fridge.

2

Line a large baking tray with baking paper then lay the sweet potato wedges over it. Mist with cooking spray then season and bake for 35-40 minutes, turning half way through, until golden and cooked through.

3

Place the lemongrass, shallot, ginger, garlic and chili in a mini food processor and blitz until very finely chopped. Add this to the turkey mince in a bowl with the coriander and remaining fish sauce and mix well until everything is evenly combined. Divide this into four patties. Mist a wide nonstick frying pan with cooking spray over a medium heat and cook the burgers for 4-5 minutes on each side, until dark gold, then place on a small baking tray in the oven with the sweet potatoes for the last 10 minutes of their cooking time, making sure they are completely cooked through before serving.

4

Divide the burgers, sweet potatoes and cucumber between 4 plates, making sure to drain off the excess liquid from the cucumber before putting them on the plates.