Katsu-Glazed Pork Rissoles

While the fries are baking, in a medium bowl, combine the pork mince, egg and fine breadcrumbs with a generous pinch of pepper. Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm thick rissoles and set aside on a plate. You should get about 3-4 rissoles per person.

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

While the rissoles are cooking, trim and slice the snow peas lengthways. Grate the carrot. In a large bowl, add the snow peas, carrot, shredded cabbage mix, sesame dressing and a drizzle of olive oil. Toss to coat and season to taste. TIP: Toss the slaw just before serving to keep the leaves crisp.

Wipe out the frying pan and return to a medium heat. Add the katsu paste and water, stir to combine, and cook until slightly reduced, 3-4 minutes. Add the brown sugar and butter and stir until melted and combined, 1 minute.