Southwestern Pork & Corn Rissoles

While the potato is roasting, finely chop the garlic (or use a garlic press). Drain the sweetcorn.

In a medium bowl, combine the pork mince, fine breadcrumbs, egg, All-American spice blend, garlic, 1/2 the sweetcorn, the salt and a pinch of pepper. Using damp hands, form spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles. Set aside. You should get 4-5 rissoles per person.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the rissoles and cook until browned, 4-5 minutes each side. In the last 5 minutes of cook time, add the remaining sweetcorn and cook, tossing occasionally, until golden, 4-5 minutes.

While the rissoles are cooking, thinly slice the tomato into half-moons. Thinly slice the cucumber. In a medium bowl, combine the balsamic vinegar, honey and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Season to taste with salt and pepper. Add the cos lettuce mix, tomato and cucumber to the bowl and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp! Finely chop the chives.