Rosemary Olive Lamb Patties with Minted Yoghurt and Kumara Chips

Steps

1. oven to 200°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium (if using).
2. Toss kumara, rosemary and a drizzle of oil on tray and season with salt and pepper. Roast for about 25 minutes, or until cooked through. Turn once during cooking.
3. In a bowl, combine all rosemary olive lamb patty ingredients, season with pepper and mix well using clean hands. Use a ½ cup measure to scoop out mixture and shape into patties, about 1.5cm-thick. Set aside on a plate.
4. Heat a drizzle of oil in a fry-pan on low-medium heat. Cook patties, in batches, for 4–5 minutes each side, or until just cooked through. Press patties down with a fish slice when cooking to help form a crust. Remove from pan and rest, covered with foil, for a few minutes.
5. While patties cook, prepare the salad. Cut tomatoes into wedges; peel and grate carrot; crumble feta; combine all in a bowl with spinach and mint. Toss with lemon juice and a drizzle of olive oil just before serving.
6. Combine all minted yoghurt ingredients together in a bowl and mix well. Season with salt and pepper.
7. Divide kumara chips and rosemary olive lamb patties between plates. Serve salad on the side and drizzle over minted yoghurt.