Glazed Lamb Rissoles & Japanese Mayo

• While the sweet potato is roasting, thinly slice capsicum into half-moons. Roughly chop Asian greens. Finely chop garlic. • In a small bowl, combine mayonnaise and Japanese style dressing. Set aside.

• In a medium bowl, combine lamb mince, fine breadcrumbs (see ingredients), the egg, ginger paste, half the garlic and a pinch of salt and pepper. Using damp hands, roll heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Set aside on a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum until softened, 3-4 minutes. Add Asian greens and remaining garlic and cook until fragrant and wilted, 1-2 minutes. Season, then transfer to a bowl and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. Remove pan from heat, then return all rissoles to pan. Drain any excess oil from pan, then add sweet chilli sauce, the soy sauce and a splash of water. Gently turn rissoles to coat.