Step 1 Place mince, corn, garlic and half of the coriander in a large bowl; season with cracked black pepper. Mix by hand to combine well. Wet hands; shape mixture into 4 patties. Chill for 20 minutes.
Step 2 Meanwhile, combine remaining coriander with carrots, chilli, bean sprouts and sweet chilli sauce in a salad bowl; place in fridge.
Step 3 Preheat oven to 200°C. Line a large baking tray with baking paper. Place sweet potato on tray in a single layer; spray with oil. Roast wedges, turning once, for 30–35 minutes, or until golden.
Step 4 Place a large non-stick frying pan over medium heat. Add mushrooms; spray with olive oil. Cook for 2–3 minutes per side, or until just tender. Transfer to a plate; cover to keep warm.
Step 5 Heat olive oil in the same frying pan. Add pork patties; cook for 5–6 minutes per side, or until golden and cooked through. Transfer patties to a plate lined with paper towel.
Step 6 Place the mushrooms on individual plates; top each with carrot salad and a pork patty. Garnish with coriander; serve with sweet potato wedges.