Caribbean Pork Rissoles with Wedges & Corn Slaw for Dinner

While the veggies are baking, roughly chop the coriander. Finely chop the garlic (or use a garlic press). Thinly slice the cucumber into half-moons. Slice the lemon (see ingredients list) into wedges (reserve some for lunch!). In a medium bowl, combine the coriander, a squeeze of lemon juice, a pinch of salt and pepper and 1/2 the garlic aioli. Set aside.

In a large bowl, combine the pork mince, garlic, mild Caribbean jerk seasoning, fine breadcrumbs, egg and the salt. Using damp hands, form heaped spoonfuls of the mixture into balls, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get about 4-5 rissoles per person. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the pork rissoles, in batches, until browned and cooked through, 4-5 minutes each side. Transfer to a plate and cover to keep warm.

When the corn is cool enough to handle, slice the corn kernels off the cob (reserve two portions for lunch). Add the corn kernels, cucumber (reserve two portions for lunch) and slaw mix to the bowl with the dressing and toss to coat.

Divide the Caribbean pork rissoles (set aside 2 portions), spiced wedges and corn slaw between plates. Serve with the remaining garlic aioli.

When you're ready to pack your lunch, juice the reserved lemon, then combine with the coconut sweet chilli mayonnaise. Roughly chop the tomato. Divide the mayonnaise dressing between two containers. Top with the mixed salad leaves, tomato, reserved sweet potato, corn slaw and the reserved Caribbean pork rissoles. At lunch, remove the pork rissoles and microwave until piping hot, 2-3 minutes. Toss the sweet potato salad and top with the hot rissoles.