Minted Lamb and Feta Burgers

Preheat the oven to 200°C/180°C fan. Slice the sweet potatoes (skins on) into fries. Add the fries to a large baking tray with a generous drizzle of vegetable oil. Toss. Sprinkle with a generous pinch of salt and the smoked paprika. Bake for 30 min or until golden and crisp.

Meanwhile, finely chop or grate the onion. Finely chop the mint leaves. Chop the feta into small cubes. Finely slice the shallots. Peel and mince the garlic.

Combine the lamb mince, onion and mint leaves in a bowl and season generously with salt and pepper. Fold the feta cheese into the mixture, then shape into 4/6/8 burger patties. Refrigerate.

Wash the spinach. Whisk together the balsamic vinegar and olive oil. Season with salt and pepper - this is your dressing. Grate the cucumber, then squeeze out any excess water. Add the grated cucumber to a bowl. Add the Greek yogurt, garlic and a pinch of salt. Mix well and set aside. 

Heat a non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the burger patties and fry for 5 min on each side or until browned and cooked through.

Toss the spinach and shallots in the dressing. Serve the burgers alongside the sweet potato fries, salad and tzatziki.