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Spicy pork-meatball pittas with harissa mayo and sweet potato wedges recipe

  • 4servings
  • 55minutes

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Source: www.deliciousmagazine.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B12, C, P
MineralsZinc, Copper, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 700g (about 2 large) sweet potatoes, cut into wedges

  2. 3 tbsp olive oil, plus extra for drizzling

  3. 1 small onion, finely chopped

  4. Knob fresh ginger, finely grated

  5. 1 lemongrass stalk, outer leaves discarded, very finely chopped

  6. 1 garlic clove, finely chopped

  7. 3 tsp harissa

  8. 400g pork sausages, skinned

  9. Handful fresh coriander, chopped

  10. 50g fresh breadcrumbs

  11. 1 large free-range egg yolk

  12. 175g fresh mayonnaise

  13. Squeeze of lemon juice

  14. 4 white pitta breads, warmed

  15. 100g rocket

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200°C/fan180°C/ gas 6. Cook the sweet potato in a large pan of salted boiling water for 4 minutes, then drain well. Toss in 2 tbsp of the oil, put in a baking tray, season and roast for 20 minutes, turning now and then, until golden.

  2. In a big pan, fry the onion in 1 tbsp oil for 3-4 minutes. Add the ginger, lemongrass, garlic and 2 tsp harissa. Fry for 2-3 minutes; season, cool and put in a bowl. Add the sausagemeat, coriander, breadcrumbs and egg yolk. Season, shape into 16 small balls and chill for 10 minutes. Drizzle in a little oil, then bake in a roasting tray for 15-20 minutes until golden brown and cooked through. (Shake the tin occasionally to cook evenly.) Remove, set aside and keep warm.

  3. Mix the mayonnaise with the rest of the harissa and the lemon juice.

  4. Split the pittas in half, put a handful of rocket and a few meatballs in each, then a dollop of harissa mayo. Serve with the sweet potato wedges.

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