- 100g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 2 carrots, finely grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 250g pack extra-lean lamb mince
A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…
- bunch spring onions, finely chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 bunch fresh mint, finely chopped
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- rocket leaves and raita or natural yogurt, to serve
For the smoky oven chips
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 750g sweet potatoes, peeled and cut into chips
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 1-2 tsp smoked paprika
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.