Nan's Pork Rissoles & Cheesy Fries

While the fries are baking, roughly chop the tomato and cucumber. Finely chop the garlic.

In a medium bowl, combine the pork mince, fine breadcrumbs (see ingredients), Nan's special seasoning, garlic and egg, then season with 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.

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast until golden, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the pork rissoles, turning, until browned and cooked through, 9-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.

While the rissoles are cooking, combine the balsamic vinegar and a drizzle of olive oil in a medium bowl. Season with salt and pepper. Add the mixed salad leaves, tomato and cucumber. Toss to coat.