Preheat oven to 180ºC.

Wash the sweet potatoes, then cut into thick chips. Place onto a baking tray lined with parchment paper, then drizzle over the rapeseed oil, cumin seeds and sweet paprika. Use your hands to completely coat the chips, then bake in the oven for around 30 minutes until they are cooked through.

Meanwhile, use a pastel and mortar to grind the crackers into a fine powder, add to a bowl along with the beef, dried coriander and season with a little black pepper. Place the eggs and spinach leaves into blender and blend until smooth. Pour over the meat, then use a spoon to stir well until it is fully combined.

Divide the mixture into 8, then mould each part into burgers. For babies, the meat can be divided again into smaller burgers roughly the size of the palm of their hand.

Heat a little rapeseed oil in a frying pan, then cook the burgers until they are golden both sides and cooked through but still juicy. Roughly 3 minutes each side.

To make the sauce, place all of the ingredients in a bowl and stir really well until the sauce turns pink and the spices are mixed through.

For adults – Serve the burgers on a brioche bun with sliced tomato, avocado, cheese and a dollop of sauce.

For babies – serve the mini burger with a little melted cheese and a slice of tomato and avocado and a little sauce.