Beef koftas with sweet potato discs & dipping sauce

20 Min
very easy
4 People
Rating starstarstarstarstar
Beef koftas on sticks served with roasted sweet potato discs and mango chutney dipping sauce with a side of chopped salad.
1. Set oven to 250ÂșC.
Slice sweet potatoes into discs (see notes). Toss with oil and salt on a lined oven tray. Roast for 15-18 minutes or until tender and golden.

2. Heat a large griddle or frypan over medium-high heat. Brush koftas with oil and cook for 8-10 minutes, turning occasionally until cooked through.

3. Stir to combine mango chutney, sour cream and lime juice (we used juice from 1/2 lime). Season with salt to taste, set aside.

4. Chop cucumber and sprouts, halve tomatoes. Toss together in a bowl with 1/2 tbsp olive oil, salt and pepper (see notes).

5. Serve koftas with roasted sweet potato, salad and dipping sauce.

The thinner you cut the sweet potatoes, the quicker they cook.

Dress the salad with any leftover lime juice or vinegar if you like.

If you prefer, you can use only mango chutney as a dipping sauce and skip the sour cream.
sweet potatoes 800g
Beef koftas 6-pack (600g)
Mango chutney 1/2 jar
Sour cream 1/2 tub
Lime 1
Continental cucumber 1
snow pea sprouts (from trio) 1/3 punnet
Cherry tomatoes 1 punnet

From your pantry:
olive + oil (for cooking), salt, pepper