Dinner: Saucy Mexican Pork Rissoles with Sweet Potato Fries & Salsa

While the veggies are roasting, roughly chop the tomato and coriander. Thinly slice the spring onion. Finely chop the garlic (or use a garlic press). Zest the lime and cut into wedges (set 2 portions aside for lunch!). To a medium bowl, add the tomato, coriander and 1/2 the spring onion.

To large bowl, add the pork mince, Tex-Mex spice blend, eggs, fine breadcrumbs, garlic and the remaining spring onions. 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 over a medium-high heat with a generous 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 for lunch. Repeat with the remaining rissoles. TIP: Add extra oil if needed for the second batch. Add the enchilada sauce to the pan, turn the rissoles to coat, and simmer until the sauce is heated through, 1 minute.

To the tomato salsa, add the roast capsicum and corn. Add a squeeze of lime juice, a drizzle of olive oil and season with a pinch of salt and pepper. Toss to combine. Set 2 portions of salsa aside for lunch. Divide the enchilada pork rissoles, sweet potato fries and salsa between plates. Serve with the remaining lime wedges and a dollop of sour cream (reserve 100g for lunch).