Harissa Beef Patties

Preheat the oven to 230°C/ 210°C (fan)/ 450°F/ Gas 8

Quarter the sweet potatoes lengthways (skin on), then halve each quarter lengthways to form thin wedges (approx. 2cm thick)

Quarter the red onion(s) lengthways with the skin & root intact, then halve each quarter lengthways

Place the red onion and sweet potato on a large oven tray (families may need two trays)

Coat the veg with 2-4 tbsp of olive oil and paprika, then season to taste with salt and pepper

Tip: Arrange the vegetables on a single layer for optimum caramelisation!

Roast for 30 min, turning halfway, or until browned and softened

Meanwhile, chop the coriander coarsely and add 2/3 to a mixing bowl (reserve the rest for serving)

Add the beef and half of the harissa (save the rest for step 7) to the bowl

Mix well and season to your taste with salt and pepper

Form 4 (8) equal shape and size patties

Set aside on a plate (used in step 5)

Add 1-2 tbsp of olive oil to a large pan on a high heat

Once the oil is hot, add the meat and cook for 4-5 min each side, or to your preference

Remove from the pan and allow to rest

Remove the tray from the oven and allow to cool

Transfer the sweet potatoes to the serving plates

Once cooled, carefully pull apart the red onion layers into petals, discarding the skin

Meanwhile, combine the yoghurt with the remaining harissa in a small bowl

Season to your taste with salt and pepper

Set aside for serving