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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Toss the sweet potato wedges with 1 tbsp olive oil and some salt. Put on a baking tray in the oven and cook for 20-25 minutes until tender.
2. Mix together the lamb, onion and harissa and season really well. Form into 4 burgers. Griddle or grill for 4-5 minutes on each side until cooked through. Mix the cucumber into the yogurt and season.
3. Put the burgers into the buns on top of some rocket leaves. Put a dollop of the yogurt on each burger and serve the rest on the side with the sweet potato wedges.

Per serving

502 kcalories, protein 29.4g, carbohydrate 69.1g, fat 14 g, saturated fat 5.5g, fibre 5.7g, salt 1.33 g

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Ingredients

• 4 sweet potatoes , cut into long wedges
• olive oil
• 400g lean minced lamb
• 1 small red onion , grated
• 1 tbsp harissa
• ½ cucumber , cut into small dice
• 150ml pot natural yogurt
• 4 crusty rolls
• a small bag rocket , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 4 sweet potatoes , cut into long wedges
• olive oil
• 400g lean minced lamb
• 1 small red onion , grated
• 1 tbsp harissa
• ½ cucumber , cut into small dice
• 150ml pot natural yogurt
• 4 crusty rolls
• a small bag rocket , to serve

Per serving

502 kcalories, protein 29.4g, carbohydrate 69.1g, fat 14 g, saturated fat 5.5g, fibre 5.7g, salt 1.33 g

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