Sweet Chilli-Ginger Beef Rissoles

While the pumpkin is roasting, thinly slice carrot into half-moons. Trim green beans. Finely chop garlic. In a small bowl, combine garlic aioli and Japanese dressing. Set aside.

In a medium bowl, combine beef mince, fine breadcrumbs (see ingredients), ginger paste, the salt and 1/2 the garlic. Using damp hands, roll heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Set aside on a plate.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Stir-fry carrot and green beans until softened, 3-4 minutes. Add remaining garlic and cook until fragrant, 1-2 minutes. Season, then transfer to a bowl and cover to keep warm.

Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. Remove pan from heat. Drain any excess oil from pan. Return all rissoles to pan, then add sweet chilli sauce and the soy sauce. Gently turn rissoles to coat.

TIP: Draining excess oil from the pan before making the glaze will ensure the ingredients in the glaze combine well.