Ingredients

Serves 4

Patties:
500g extra lean beef mince
350g orange sweet potato, peeled, cut into 2cm pieces
3 green onions, finely chopped
1 garlic clove, crushed
2 tsp fresh thyme leaves
1 zucchini, grated
2 tbsp olive oil
To serve:
200g tub natural yoghurt
1 tbsp chopped mint
1 lemon, cut into wedges

 

Spaghetti with Meatballs:
2 cloves garlic
1 tin tomatoes
Tub of tomato paste
1 small brown onion
Leftover cooked patties
Cinnamon stick
Salt/pepper to taste
2 tbsp fresh basil

400g spaghetti

Method

Beef & Sweet Potato Patties

Steam or boil sweet potato until tender. Mash. Combine with green onion, garlic, beef mince and thyme. Form into 18 patties with a 6cm-diameter.

Heat large non-stick frying pan. Add oil and heat. Cook patties over medium heat in two batches for 3-4 minutes on each side or until cooked. Keep warm.

Serve with dipping sauce and a green salad using lots of shredded raw veggies.

Minted Yoghurt Dipping Sauce

Combine yoghurt and mint and place in serving bowl. Serve with patties and lemon wedges.

Tip
School-aged kids will love these patties in their lunch boxes, either in a sandwich or with sliced tomato and salad.

 

Denise’s Spaghetti with Meatballs

Cook spaghetti in boiling salted water as per packet instructions.

Meanwhile add finely diced onion and garlic to a frying pan and fry off until softened. Add a tin of tomatoes, a tub of tomato paste, a cinnamon stick and leftover patties.  Season to taste.
Once all heated through, throw in some torn basil.

Serve over spaghetti.