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For the harissa yoghurt:
For the vegetables:
For the burgers:
- For the harissa yoghurt, combine the yoghurt and harissa in a small bowl and season to taste. Add more harissa if desired. Place in the fridge until ready to serve.
- Place the lamb mince in a large bowl and add the cumin, chilli, coriander, Worcestershire sauce and egg. Season, then use clean hands to mix until just combined.
- Divide the mixture into 16 small portions. Shape into mini burgers, pushing a cube of Feta into the centre of each patty and sealing it in. Place in the fridge for one hour to firm up.
- Preheat the oven to 200˚C/180˚C fan/gas mark 6.
- Prick the sweet potatoes all over with a fork and microwave on high for 3-4 minutes. Remove and allow to cool enough to handle.
- Peel the sweet potatoes and cut them into bite-sized cubes. Place them in a bowl and add the cauliflower florets. Drizzle with the oil and sprinkle with the cumin, garlic powder and some salt and pepper. Toss to coat.
- Transfer the vegetables to two large baking trays and place in the oven for 30 minutes, rotating the trays halfway through.
- Heat the oil in a large pan over a medium-high heat. Cook the burgers for two minutes per side until brown all over, then transfer to a baking tray. Place in the oven for the final 8-10 minutes of the vegetable cooking time, until the burgers are cooked throughout.
- Serve the burgers with the cumin-roasted vegetables and the harissa yoghurt.
Per serving: 538kcals, 25.9g fat (10.4g saturated), 30.3g carbs, 6.4g sugars, 45.5g protein, 5.1g fibre, 0.566g sodium
One easy way to add extra nutritional value to your meals is to get into the habit of adding a handful of dark leafy greens (such as baby spinach) to every plate.
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