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.
Beef koftas 6-pack (600g)
Mango chutney 1/2 jar
Sour cream 1/2 tub
Continental cucumber 1
snow pea sprouts (from trio) 1/3 punnet
Cherry tomatoes 1 punnet
From your pantry:
olive + oil (for cooking), salt, pepper