Ingredients

· 300 g lean turkey mince

· 1 teaspoon fennel seeds, crushed

· 1 lemon, zested and juiced

· Olive oil

· 1 small onion, chopped

· 1 clove garlic, crushed

· 200 g tin chopped tomatoes

· 5 peppadew peppers, chopped

· 2 crusty rolls, toasted

· Handful rocket

For the Wedges

· 2 medium sweet potatoes, cut into wedges

· Olive oil

Method

Heat the oven to 200°C. Toss the wedges with a little oil and seasoning then spread over a non-stick baking tray. Bake for 20 minutes until golden and cooked through. Mix the mince with the fennel and lemon zest and season, then form into walnut-size balls. Heat a little oil in a pan and brown the meatballs. Remove from the pan, add the onion and cook until softened, then add the garlic and cook for one minute. Add the chopped tomatoes and a pinch of sugar and bring to a simmer. Add the meatballs back to the pan with the peppers and cook for 15 minutes. Pile the meatballs into the buns with the rocket and serve with the wedges.