Pork Bánh Mì High Protein Smash

Method

1. Heat the oven to 220°C. Chop the sweet potato into medium-sized chunks (this will be used to bind the mix together) tip onto a baking tray and coat with cooking spray. Roast for 25-30 mins, until soft through the middle.
2. Finely mince the lemongrass, slice the chillies and mince the garlic. In a small bowl, mix the fish sauce, soy sauce and honey together well.
3. Peel the carrots and daikon (you can use radish if you can't find it), then use a peeler to slice them into ribbons before shredding into thin strips with a sharp knife. Toss in a bowl with the rice wine vinegar and a pinch of salt, then set aside to pickle for at least 15 mins.
4. In a non-stick frying pan add a spray of olive oil, once hot add in the pork mince and fry for 5 mins, or until browned. Add the lemongrass, chilli and garlic and cook for 30 secs until aromatic. Pour in the sauce and cook for another 3-4 mins until coated, browned and caramelised.
5. Drain the pickled carrot and daikon and squeeze out the excess liquid with a tea towel (or your hands). Halve the cucumber lengthways, scoop out the seeds and dice. Roughly chop the coriander.
6. In the large bowl, combine the cooked pork, roasted sweet potato, pickled carrot and daikon, cucumber, coriander, pâté and mayo. Add a squeeze of lime, before using a pizza cutter to chop everything together until nicely smashed and mixed. Season with salt and black pepper to taste.
7. Toast the bread and divide the smash evenly across each slice. Use a low-calorie bread to keep the calories down, and if you'd like it a little more indulgent, feel free to use more pâté and mayo. Finish with a sprinkle of the optional crispy onions, if you like.