Caribbean-Spiced Pork Rissoles

• Meanwhile, finely chop garlic. Thinly slice cucumber. Grate carrot. Finely chop coriander. • In a large bowl, combine a drizzle of vinegar and olive oil. Season with salt and pepper. Set aside.

• In a second large bowl, combine pork mince, garlic, mild Caribbean jerk seasoning, fine breadcrumbs (see ingredients) and the egg. • Using damp hands, form heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.

• Heat a large frying pan over medium-high heat. Cook rissoles, in batches, until browned and cooked through, 4-5 minutes each side. Remove from heat.

• When the rissoles are almost ready, add carrot, cucumber, coriander and baby spinach leaves to the bowl with the vinegar dressing. Toss to coat.