Southwestern Pork Rissoles

While the potato is cooking, finely chop the garlic (or use a garlic press). Roughly chop the coriander. Thinly slice the tomato into half-moons. Thinly slice the cucumber into rounds. Drain the sweetcorn.

In a large bowl, combine the pork mince, fine breadcrumbs, egg, All-American spice blend, the salt, garlic, 1/2 the sweetcorn and a pinch of pepper. Using damp hands, form spoonfuls of the mixture into meatballs then flatten to make 2cm-thick rissoles and 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. Add the rissoles and cook until browned and cooked through, 4-5 minutes each side. In the last 5 minutes of cook time, add the remaining sweetcorn and cook, stirring occasionally, until lightly charred, 4-5 minutes.

While the meatballs are cooking, combine the balsamic vinegar, honey and 1 tbs of olive oil in a large bowl. Season to taste with salt and pepper. Add the baby spinach leaves, tomato and cucumber and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp!