Lamb Patties with Yoghurty Lentils and Sweet Potato Discs

Nutrition per serving

Calories983 kcal
Protein39.3 g
Carbs75.8 g
Fats59.8 g
Saturated Fat17.8 g
Monounsaturated Fat33 g
Polyunsaturated Fat5.6 g
Sugars15.7 g
Fiber19.1 g
Sodium212 mg

Ingredients

Sweet Potato
Onion
Fresh Mint Leaves
Lamb, ground
Cumin Seed
Coriander Seed
Yogurt (whole milk)
Lemon Juice
Red Chilli Pepper
Canned Lentils
Olive Oil
Preparations
1. Preheat the oven 180 C (350 F)

2. Slice the sweet potatoes into 1cm thick rounds.

3. Peel/chop quarter of the onion into 2cm pieces and the other quarter into ½ cm pieces.

4. Finely chop the mint leaves.

5. Finely chop the chili.

6. Rinse/drain the lentils.

Cooking Instructions
1. Place the sweet potatoes onto a baking tray and drizzle over a tbsp of olive oil and make sure to evenly coat. Sprinkle over a pinch of salt (optional) and pepper and cook in the oven for 25 minutes until tender and slightly crisp.

2. To make the lamb patties, place the mince into a bowl with the finely chopped onion, half the coriander, half the cumin, half the mint and a pinch of salt (optional) and pepper. Mix well with your hands and form the mixture into 2 equal patties.

3. In a frying pan, heat ½ a tbsp of olive oil over medium heat. Add the remaining onion and cook for 3 minutes until softened. Add the remaining cumin, coriander and chili to your taste/heat and cook for 30 seconds before adding the lentils and cook for a further 2 minutes.

4. In a frying pan, heat ½ a tbsp of olive oil over medium-high heat. Add the patties and cook for 4-5 minutes on each side until browned and cooked through.

5. Add the yoghurt, ½ a tbsp of lemon juice and the remaining chopped mint into the lentil mixture and gently stir everything together.

6. Serve the patties on top of the lentils with the sweet potatoes on the side.