Roasted sweet potato can stay in the refrigerator for three days...saving time!
Γλυκοπατάτα και σαλάτα αρνί
/glykopatáta kai saláta arní/
Serves 4
Preheat the oven to 400F (200C)
1 organic sweet potato
cucumber yogurt sauce (see below)
2-4 peeled garlic cloves
1 cup (200 g) packed fresh parsley
1 red onion, cut in half and thinly sliced
8 ounces (225 g) organic ground lamb
1/4 cup (50 g) organic cornmeal
1 organic egg
1 tsp. (4,5 g) cumin
1/2 tsp. or more (2,25 g) each dried: oregano, chili powder, thyme, and rosemary
pinch or two black pepper
1 Tbs. (15 ml) olive oil
10 ounces (285 g) organic spinach
1/2 cup (100 g) pitted and cut in half kalamata olives
2 whole-wheat or gluten-free pita breads, cut into wedges
A. sweet potato:
1. Roast the sweet potato for 45-50 minutes or until it is very soft.
2. Let it cool.
3. Either remove the skin or not, cut the potato into pieces.
B. cumber yogurt sauce:
1 cup (240 ml) organic Greek or dairy-free yogurt
1/2 cup (100 g) sliced organic cucumber (save the rest for the salad)
1/4 cup (50 g) feta or dairy-free cheese
1 Tbs. (15 ml) olive oil
just of one organic lemon
1. Purée but still chunky
2. Pour into a bowl.
C. patties:
1. In a food processor, blend garlic, parsley and chopped red onion.
2. Add lamb, cooked sweet potato pieces, cornmeal, egg, herbs, and black pepper.
3. Process until combined.
4. Form into desired patty size.
5. In a skillet, heat the oil over medium heat.
6. Cook the patties for 12-14 minutes, flipping them one time, until they are browned and cooked through.
D. serve:
1. Serve the patties over the spinach with olives, thin-sliced red onions, extract cumber slices, pita wedges and cucumber yogurt sauce.
optional: Top the patties with (dairy-free) goat cheese
-modified deliciouslinving.com
