Loaded Lamb Sweet Potato Fries
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Prep Time
15 MINS
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Cook Time
50 MINS
- KCals 315
- Carbs 34G
Ingredients
- 500 g 10% fat lamb mince
- 2 large sweet potatoes peeled
- ½ medium red onion peeled and sliced
- 3 garlic cloves peeled and crushed
- 10 pitted green olives quartered
- 4 tsp harissa paste
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 tsp paprika
- 2 tsp dried oregano
- ½ tsp onion powder
- 80 g baby plum tomatoes diced
- 80 g cucumber diced
- 10 g fresh mint finely chopped
- 90 g fat-free Greek yoghurt
- ½ lemon juiced
- 30 g reduced-fat feta cheese
- salt and pepper to taste
- low-calorie cooking spray
Instructions
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Preheat the oven to 180°C. Chop your potatoes into chip shapes and add to a baking tray spray with low-calorie cooking spray. Cook for 45-50 minutes turning halfway through.
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Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onion and cook for 4 minutes. Add the lamb mince and continue to fry, browning on all sides.
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Add the harissa paste, coriander, cumin, chilli and onion powders, paprika, and oregano and stir to coat mince. Season with salt and pepper and stir through chopped olives
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To a mixing bowl add the tomato, cucumber and half of the chopped mint, toss together and leave to one side.
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In a small bowl combine the yoghurt, lemon juice and remaining mint. Leave to one side.
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Once the sweet potato fries are cooked, divide them between your serving plates. Top with the lamb mixture. Add a little of the cucumber and tomato mixture and drizzle over the yoghurt.
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Crumble over the feta and serve.