Quick Soy-Glazed Pork & Ginger Lemongrass Rissoles

• In a large bowl, combine pork mince, garlic, ginger lemongrass paste, fine breadcrumbs and the salt. • Using damp hands, form heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles. Set aside on a plate. You should get 3-4 rissoles per person. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. Remove from heat, then add soy glaze, turning rissoles to coat.

• While rissoles are cooking, combine deluxe slaw mix, snow peas, celery and carrot in a medium bowl. Add soy sauce (for the slaw), garlic aioli and ponzu. Toss to coat.