Creole-Spiced Pork Rissoles & Cheesy Fries

While the fries are baking, grate the carrot. Finely chop the garlic.

In a large bowl, combine the pork mince, fine breadcrumbs, Creole spice blend (see ingredients), beef-style stock powder, garlic, egg and a generous pinch of salt. Using damp hands, form heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles. Set aside on a plate. You should get 3-4 rissoles per person.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the rissoles until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).

While the rissoles are cooking, combine a drizzle of balsamic vinegar and olive oil in a medium bowl. Season, then add the mixed salad leaves and carrot. Toss to coat.