Lara Lee served up tasty lemongrass pork burgers with tom yum sweet potato wedges and cucumber pickles on Saturday Kitchen.

The ingredients for the tom yum wedges are: 2 tbsp tom yum paste, 3 tbsp oil, such as sunflower or rapeseed, 600g sweet potatoes, scrubbed, skin on and cut into wedges, 1 head garlic, cut in half horizontally, sea salt flakes and freshly ground black pepper.

For the quick cucumber pickles: ½ large cucumber, halved lengthways, seeds removed and thinly sliced, ½ long red chilli, sliced (and seeds removed if less heat preferred), garlic clove, crushed (or 1 tsp garlic paste), 50g caster sugar, 50ml rice wine vinegar or cider vinegar and large pinch fine sea salt.

For the pork burgers: 500g pork mince, 1 lemongrass stalk, woody outer layers removed, finely chopped (or 1 tbsp lemongrass paste), 4 garlic cloves, crushed (or 4 tsp garlic paste with pinch fine sea salt), 1 tbsp dark soy sauce, ½ small onion or 1 shallot (about 60g), finely chopped, 1 free-range egg, beaten, 10g fresh root ginger, peeled and grated (or 2 tsp ginger paste), 2½ tsp fish sauce, 2½ tsp caster sugar, ¼ tsp ground white pepper, ½ long red chilli, seeds removed and finely chopped, 4 brioche buns or hamburger buns, cut in half and 2 tbsp oil, such as sunflower, rapeseed or coconut oil.

To serve: 2 free-range eggs, sriracha, to taste, tender lettuce leaves, such as cos or Little Gem, 1 tomato, thinly sliced, ½ long red chilli, thinly sliced and seeds removed, if less heat preferred (optional), 75g crispy fried shallots (optional), handful fresh herbs, such as coriander leaves, Thai basil leaves or mint leaves and 4 tbsp Japanese or ordinary mayonnaise.

See recipes by Lara in her book titled: A Splash of Soy: Everyday Food from Asia available from Amazon now.