Middle Eastern Spiced Lamb and Sweet Potato Kibbeh Bites

Steam the sweet potato chunks until fork-tender, about 12-15 minutes, then mash until smooth.

Finely dice the lamb shoulder and pulse in a processor or hand-chop into a coarse paste. Sauté the lamb in a non-stick pan over medium-high heat with the minced red onion and serrano chile until browned and fragrant, about 5 minutes.

Fold the cooked lamb mixture into the sweet potato mash. Season with a splash of aged balsamic vinegar and half the fresh mint.

Form the mixture into small, oval-shaped patties resembling traditional kibbeh.

Sear the patties in a lightly greased non-stick skillet over medium heat until a golden-brown crust forms on both sides, about 3-4 minutes per side.

Serve warm, garnished with the remaining fresh mint for a bright, herbal lift.