Beef Rissoles & Katsu Coconut Sauce

• Meanwhile, thinly slice cucumber into rounds. Cut tomato into thin wedges. • In a medium bowl, combine beef mince, fine breadcrumbs, sweet soy seasoning and the egg. • Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate.

• Wipe out frying pan and return to medium-high heat. • Cook katsu paste, coconut milk and the brown sugar until slightly thickened, 2-3 minutes.

• In a medium bowl, combine celery, tomato, red radish, mixed salad leaves and a drizzle of vinegar and olive oil. Season.