Spicy Pork Meatball Pitas with Harissa Mayo and Kūmara

Photo by Delicious Magazine UK

Using Alexandra’s Rose Harissa Paste

700g kūmara (sweet potato), cut into wedges

3 Tbsp olive oil, plus extra for drizzling

1 small onion, finely chopped

Knob of fresh ginger, finely grated

1 lemongrass stalk, very finely chopped

1 garlic clove, finely chopped

3 tsp Alexandra's Rose Harissa Paste

400g pork sausages, skinned

Bunch of fresh coriander, roughly chopped

50g fresh breadcrumbs

1 large free range egg yolk

175g fresh mayonnaise

Squeeze of lemon juice

4 pita breads (we love Danny's pita breads)

100g rocket leaves

Preheat oven to 200ºC bake / 180ºC fan bake
Cook the kūmara in a large pan of salted boiling water for 4 minutes and drain well. Toss in 2 Tbsp of oil, spread over a baking tray, season and roast for 20 minutes, turning occasionally until golden
In a large frying pan, cook the onion in 1 Tbsp oil for 3-4 minutes. Add the ginger, lemongrass, garlic, and 2 tsp Harissa paste. Fry for 2-3 minutes, season, cool, and put into a bowl. Add the sausage meat, coriander, breadcrumbs and egg yolk.
Season, shape into 16 small balls and chill for 10 minutes in the fridge. Drizzle a little olive oil over the top and bake on a roasting tray for 15-20 minutes until golden brown and cooked through (shake occasionally to cook evenly). Remove, set aside and keep warm with tin foil
Mix the mayonnaise with the rest of the Harissa Paste and lemon juice
Split the pitas in half, put some rocket leaves and a few meatballs in each, with a dollop of harissa mayo.
Serve with the kūmara wedges

Serves 4