Spicy lamb patties and sweet potato wedges
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Spicy lamb patties and sweet potato wedges
Recipe by Cate Dixon
Put these speedy lamb burgers on your midweek menu
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
594Kcal
Fat
32gr
Saturates
11gr
Carbs
44gr
Sugars
17gr
Fibre
9gr
Protein
27gr
Salt
0.7gr
Cate Dixon
Cate is a professionally trained chef turned recipe writer and food stylist with a love of vibrant, seasonal and nourishing dishes. When she’s not experimenting in the kitchen, she’s cycling between local markets or tending to her many flowerpots
See more of Cate Dixon’s recipes
Cate Dixon
Cate is a professionally trained chef turned recipe writer and food stylist with a love of vibrant, seasonal and nourishing dishes. When she’s not experimenting in the kitchen, she’s cycling between local markets or tending to her many flowerpots
See more of Cate Dixon’s recipes
Ingredients
- 1 large sweet potato, about 350g, scrubbed and cut into thin wedges
- 1 tbsp vegetable oil
- 2 tbsp harissa paste or other spicy paste
- 1 x 250g pack lamb mince (10% fat)
- 1 small red onion
- ½ x 30g pack coriander, finely chopped
- zest and juice of 1 lemon
- 2 tbsp natural yogurt (or light mayonnaise)
- 1 Little Gem lettuce, separated
- 10 cherry tomatoes, halved
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Place a nonstick baking tray in the oven.
- In a food processor, pulse together the lamb, half the red onion, 1 tablespoon of harissa, most of the coriander, half the lemon zest plu a generous pinch of sea salt until the mix comes together. Shape into 2 evenly-sized patties. Add to the baking tray alongside the sweet potato wedges and roast in the oven for 15 minutes, or until cooked but with a slightly pink centre.
- Mix the remaining harissa, lemon zest and a grind of black pepper into the yogurt, adding a squeeze of lemon to taste.
- Thinly slice the remaining onion and toss with the lettuce leaves, tomatoes and a squeeze of lemon juice. Serve alongside the lamb patties and wedges, with the harissa yogurt for dipping. Scatter over the remaining coriander to serve.
