– 1 pack of our Proper Porkers British Sausages, skinned
– 700g (about 2 large) sweet potatoes, cut into wedges
– 3 tbsp olive oil, plus extra for drizzling
– 1 small onion, finely chopped
– Knob fresh ginger, finely grated
– 1 lemongrass stalk, outer leaves discarded, very finely chopped
– 1 garlic clove, finely chopped
– 3 tsp harissa
– Handful fresh coriander, chopped
– 50g fresh breadcrumbs
– 1 large free-range egg yolk
– 175g fresh mayonnaise
– Squeeze of lemon juice
– 4 white pitta breads, warmed
– 100g rocket
– 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.
– 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 sausage meat, 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.
– Mix the mayonnaise with the rest of the harissa and the lemon juice.
– 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.