Wash the sweet potato, chop into 2cm chunks, then, in a bowl, toss with the paprika, 1 tablespoon of olive oil, and a pinch of sea salt and black pepper.,

Remove the shelf from the air-fryer drawer, tip in the beans, juice and all, add 1 teaspoon of cumin seeds, and season well. Replace the shelf, add the sweet potato, keeping the bowl for later, and cook for 15 minutes at 180ºC.,

To make the balls, finely chop the chilli (deseed, if you like) and most of the coriander, stalks and all, reserving a few nice leaves. Scrape into the empty bowl with the remaining cumin seeds and the mince, finely grate in the lime zest, season, then scrunch together with clean hands.,

Divide the mixture into 10 equal-sized balls, then add to the drawer with the tomatoes, shake into an even layer, and cook for 10 minutes at 180ºC, or until lightly golden and cooked through, shaking halfway.,

Remove the balls, sweet potato and tomatoes to a plate and use tongs to carefully remove the shelf. Squeeze half the lime juice into the beans, add a few shakes of chilli sauce, then mash half the beans to create a creamier texture. Divide between your plates, pile the balls, sweet potato and tomatoes on top and sprinkle over the reserved coriander leaves. Serve with lime wedges, and extra chilli sauce, if you like.