Lamb Koftas with Sweet Potatoes & Mint

Serves 4

1 Cup Greek-style yogurt
1 bunch mint, chopped
1 clove garlic, finely chopped or crushed
4 small sweet potatoes
500 g minced lamb
1 onion, grated
1 egg
1 tsp ground allspice
½ tsp ground cumin
pinch cayenne pepper
½ Cup chopped pecans
1 cup baby arugula
grapeseed oil
salt & pepper

Method:

• Mix together the yogurt, 2 Tbsp chopped mint and garlic in a small bowl. Season with salt & pepper. Set aside.

• Peel the sweet potatoes and slice thinly lengthways. Toss with grapeseed oil and cook on a griddle pan for 5 – 6 minutes on each side. Alternatively, bake a 375 degree oven, flipping halfway through the baking process. Approximately 10-15 minutes. The sweet potatoes should be fork tender. Sprinkle with kosher salt and keep warm.

• In another bowl mix together the lamb meat with the egg and the spices as well as 1 Tbsp chopped mint and the pecans.

• Divide into small balls or little patties and shallow fry for 5 -6 minutes in a saucepan with grapeseed oil.

•To serve, arrange the sweet potato slices on four plates. Top with the lamb balls. Scatter with the arugula leaves. Spoon the yogurt mixture over the top.

Enjoy!