Pork Ball Pittas with Sweet Potato Wedges

On 21st February 2015, This was Dinner

It was Walter’s first visit to the vets today. We took him in his pet carrier which was a first for him. As it’s not far away we walked and Walter quietly took in all the sights and sounds around him.

He was very well behaved but boy did he yelp when they put the ID chip in. But then so would I if someone stuck a needle of that size in me! The worst part? The vet said no cuddles for 24 hours! So we indulged in chin tickles instead. He was very brave.

The worst part for me is that the vets have a resident tripod cat, seeing it walk around just like Jarvis used to brought both memories and tears to my eyes.

This dish should have been dinner last night. I was ravenous by the time it was ready, last nights cheese and ham toastie a distant memory. This actually fed us twice, having a meatball sandwich later, as I bought eight big fat sausages from the market.

Preparing:

  • Cut some sweet potatoes into wedges
  • Finely chop an onion
  • Peel & grate a piece of ginger
  • Discard the outer leaves of a couple lemongrass stalk & finely chop
  • Finely chop a couple of garlic cloves
  • Skin some pork sausages
  • Chop some coriander
  • Preheat the oven to 180ºc (fan)
  • Get harissa, breadcrumbs, an egg, pittas, a lemon, mayo, rocket, olive oil & seasoning ready

Making:

Cook the potatoes in boiling, salted water for about five minutes. Drain well and toss in oil.

Heat some oil in a pan and fry the onion for a few minutes until softened.

Add ginger, garlic, lemongrass and some of the harissa. Fry for a few more minutes then remove and leave to cool.

Add the sausage, coriander and breadcrumbs along with some seasoning and combine. I always like to check the consistency before adding my egg but in this case I did use a full one, mix well.

Form into small balls then chill for at least 10 minutes.

Mix the mayo with lemon juice and a little more harissa.

Put the potatoes on one baking tray and the meatballs on another.  Cook for about 20 minutes. I left the potatoes in for another five and they had a lovely bit of caramelisation to them.

Toast some pittas and serve everything up so you can build them yourself.

TWD_2102_PorkballsThe original Delicious Magazine recipe can be found here.

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