||Cover the cutlets with the combined lemon juice, oregano and crushed garlic. Set aside to use later.
||Peel and cut the sweet potato and new potatoes into even shape and size. Place in a saucepan, cover with cold water and add a pinch of salt. Boil until soft, drain off all water and mash together with butter and milk.
||Preheat a non-stick frypan to moderately hot. Cook the cutlets on one side until the first sign of moisture appears. Turn and cook for a further 2 min for medium-rare or until desired degree of doneness.
||Remove the cutlets from the heat, cover loosely with foil and rest cutlets for 2 min before serving.
||Serve the cutlets on sweet potato mash. Serve with steamed vegetables.