Red Curry Pork Rissoles & Coconut Rice for Dinner

While the rice is cooking, preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. Allow to cool, then refrigerate until you are ready to pack lunch.

While the sweet potato is roasting, thinly slice the spring onion. Roughly chop the Asian greens. Thinly slice the carrot into half moons. Trim the green beans. In a large bowl, combine the pork mince, fine breadcrumbs, egg, Thai red curry paste (see ingredients) and spring onion. Using damp hands, shape heaped tablespoons of the mixture into rissoles (6-8 per person) and set aside on a plate.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and green beans, tossing, until softened, 4-5 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Season with salt and pepper, then transfer to a plate and cover to keep warm. Return the frying pan to a medium-high heat with a generous drizzle of olive oil. Cook the pork rissoles in batches, turning occasionally, until browned all over and cooked through, 5-6 minutes. Transfer to a plate.

TIP: The rissoles will char a little in the pan, this adds to the flavour!

Thinly slice the long red chilli (if using). Reserve one lime for lunch, then slice the remaining lime into wedges. Divide the coconut rice between plates. Top with the veggies and some red curry pork rissoles (reserve two portions for lunch!). Sprinkle with the chilli (if using). Drizzle with 1/2 the sweet chilli sauce (reserve the rest for lunch!). Serve with the lime wedges.