Heat oven to 200C/fan 180C/gas 6.
For the chips, pour the oil into a shallow,
non-stick roasting tin and heat in the
oven. Add sweet potatoes, stir around
until coated with oil, then roast for 25 mins.
Add paprika, shake to coat, then roast for
10 mins more until cooked through.
Meanwhile, make the burgers. Place
the couscous in a heatproof bowl and
pour over 100ml boiling water. Leave for
a couple of mins until all the liquid has
been absorbed. Squeeze any liquid out
of the carrots, then stir into the couscous
along with the mince, spring onions, mint
and egg. Season well.
Shape the mixture into 4 large burgers.
Transfer to a non-stick baking sheet,
then cook in the oven for 20 mins until
browned and cooked right through.
Alternatively, grill under a high heat (or
on the barbecue, if the weather is nice
enough) for 6-8 mins on each side.
Divide the chips between 4 plates
and place a burger on each plate. Serve
with a plain leaf salad such as rocket
alongside and some raita or yogurt
spooned over, if you like.