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Spice Chanukah up with creativity!!! (I know that my menorah is not accurate but as you guys can tell I’m trying to provide ideas for Chanukah! Don’t make this mistake, and same goes to me!
Makes: 4
500 grams lamb mince
1 small onion, peeled and coarsely grated
2 small garlic cloves, peeled, crushed and minced
1/4 teaspoon ground black pepper
1 teaspoon smoked paprika
1 teaspoon oregano
2 tablespoons extra virgin olive oil + 3 extra for the pan
1280 grams (2.8 pounds) sweet potatoes, peeled and cut into large, thick slices
1 teaspoon salt
3 tablespoons extra virgin olive oil
a fat pinch of ground cinnamon
water, if needed
60 pine nuts for the topping
Combine all the ingredients in a medium sized bowl for five minutes or until the mince is well mixed.
Heat a medium sized pan with parchment paper and the remaining oil on top at high heat.
Divide the mince into four patties roughly 134 grams each. Fry them either all at once or two at a time for 20 minutes, or until cooked through on small heat. Change sides at either 5 or 10 min or until browned.Turn of the heat and let the patties cool for 10 min.
Change sides at either five or 10 minutes, or until browned. Turn off the heat and let the patties cool for 10 minutes.
Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheits).
In a large deep roasting tray with parchment paper, combine all the ingredients except for the cinnamon and pine nuts. Roast for 40 minutes, or until they are soft.
Take the sweet potatoes out of the oven and let them cool for 10 minutes.
In a medium sized bowl, blend them and the cinnamon with a hand blender for five minutes, or until the consistency is smooth and thick. Add water if needed.
Makes: 1 medium sized bowl
Gently smear the sweet potato puree on the patties. Then, gently place the pine nuts on top (15 pieces per pattie), and finally serve them on four plates of your choice!
Happy early Chanukah and Shabbat Shalom!
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