• 300g lean turkey mince
  • 1 tsp fennel seeds, crushed
  • 1 lemon, zested and juiced
  • olive oil
  • 1 small onion, chopped
  • 1 clove garlic, crushed
  • small 200g tin chopped tomatoes
  • 5 Peppadew peppers, chopped
  • 2 crusty rolls, toasted
  • a good handful rocket


  • 2 medium sweet potatoes, cut into wedges
  • olive oil


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Toss the wedges with a little oil and seasoning then spread over a non-stick baking tray. Bake for 20-25 minutes until golden and cooked through.

  • STEP 2

    Mix the mince with the fennel and lemon zest and season, then form into 12 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 1 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.

  • STEP 3

    Pile the meatballs into the buns with the rocket and serve with the wedges.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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