Mexican Pork Rissoles & Smokey Cheese Fries

While the fries are baking, roughly chop the cucumber. Halve the cherry tomatoes. Zest the lime (see ingredients list) to get a generous pinch and cut into wedges. Roughly chop the coriander.

To a large bowl, add the pork mince, Tex-Mex spice blend, fine breadcrumbs (see ingredients list), eggs and salt. Mix well to combine. Season with a pinch of salt and pepper and mix well. 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 4-5 rissoles per person.

Heat a large frying pan to a medium-high heat with a drizzle of olive oil. Working in batches, add 1/2 the pork rissoles to the pan and cook until browned and cooked through, 4-5 minutes each side. Set aside on a plate and cover to keep warm. Repeat with the remaining rissoles.

While the rissoles are cooking, in a small bowl, add the sour cream and lime zest. Stir to combine. To a medium bowl, add the cherry tomato, cucumber, a squeeze of lime juice, coriander and a drizzle of olive oil. Toss to coat and season with a pinch of salt and pepper.