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Beef patties with chimichurri and sweet potato wedges

Serves:

2

Cook Time:

30

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Notes

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Ingredients

  • 500g sweet potatoes, cut lengthways into 3cm wedges

  • 1 tbsp. cornflour

  • Light olive oil/vegetable oil

  • Salt & pepper

  • 250g beef mince

  • 1 tsp. ground turmeric

  • 2 tsp. ground coriander

  • 2 cloves garlic, crushed

  • Small handful flatleaf parsley, roughly chopped

  • 1 tbsp. dried oregano

  • 1/2 tsp. chilli flakes

  • 2 tbsp. red wine vinegar

Method

  1. Preheat the oven to 200°C fan/220°C/gas mark 7.

  2. Toss the sweet potato wedges in the cornflour, 1-2 tbsp. light olive oil/vegetable oil and salt & pepper. Place on a baking tray and roast for 20 minutes.

  3. Meanwhile, combine the beef mince with the 1 tsp. ground turmeric, 2 tsp. ground coriander, one of the cloves of garlic and generously season. Shape the mixture into two patties and refrigerate until you need them - this will help them to firm up and keep their shape.

  4. Using either a food processor or pestle & mortar, blitz the flatleaf parsley, remaining garlic clove, 1 tbsp. dried oregano, 1/2 tsp. chilli flakes, 2 tbsp. red wine vinegar along with 50ml boiled water. This is your chimichurri.

  5. Heat a frying pan over a medium heat and brown the burgers, cooking for 3 minutes on each side.

  6. Transfer the browned burgers to the sweet potato tray, and return everything back to the oven for 5-8 minutes so the burgers are cooked through and the wedges are crispy. Serve the burgers and wedges with a generous spoonful of the chimichurri.

Nutrition

kcal

630

fat

16

sat fat

3.7

carbs

77.3

sugars

1.6

fibre

12.6

protein

43.1

salt

1.2

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