Preheat the oven to 200°C fan (220°C conventional / 400°F).

Cut the potatoes into large cubes and halve the cherry tomatoes.

Cut the aubergines into large cubes; quarter them instead if they are small.

Slice one large onion and bash the 5 garlic cloves.

Pour 125 ml olive oil into the large oven tray and spread it across the base.

Add the potatoes, cherry tomatoes, aubergines, sliced onion, garlic, salt, black pepper and 1 teaspoon dried oregano to the tray.

Mix the vegetables thoroughly so they are evenly coated in the seasoned oil.

Roast the vegetable tray for 30 minutes to give the potatoes a head start.

Grate the remaining large onion and finely chop the parsley and fresh mint leaves.

Place the pork mince and beef mince in the large mixing bowl.

Add the grated onion, parsley, mint, tomato paste, remaining dried oregano, black pepper, paprika, ground cumin, salt, Greek yogurt and egg.

Mix the patty ingredients well with clean hands or a spoon until evenly combined.

Divide the meat mixture into 8 equal portions and shape them into thick patties.

Remove the tray from the oven and nestle the 8 patties evenly between the potatoes and vegetables.

Pour 125 ml white wine around the patties and vegetables without pouring directly over the patties.

Bake for 30 to 35 minutes until the patties are cooked through and the potatoes are deeply golden.

Serve warm, optionally with extra strained Greek yogurt on the side.