Ingredients

• 2 x 400g cans Saldanha Middlecut, drained
• 3 slices wholewheat bread, soaked in ½ cup milk
• 1 medium onion, finely chopped
• 4 tbsp sweet chilli sauce
• ½ cup parsley, chopped
• 3 eggs, beaten
• 1 packet mushroom soup, added in dry for flavour
• 1 fresh chilli, finely chopped
• Mixture of ½ cup flour and ¼ cup oats, for dusting
• Oil for frying

Pineapple Salsa:

• 1 cup pineapple, finely diced
• 1 small red onion, finely chopped
• 1 small red pepper, finely chopped
• 1 tbsp ginger, freshly grated
• 1 green chilli, finely chopped
• ¼ cup fresh coriander, chopped
• 1 tbsp sesame oil
• 1 tbsp sunflower oil

Potato wedges:

• 4 large potatoes, cut into wedges
• Chilli flakes

For serving:

• Handful rocket
• 8 fresh burger rolls