Teriyaki-Glazed Pork Rissoles

While the rice is cooking, trim the snow peas and cut into 1cm strips. Thinly slice the spring onion. In a large bowl, combine the Japanese dressing, mayonnaise and rice wine vinegar.

In a medium bowl, combine the pork mince, spring onion, fine breadcrumbs, eggs and the salt. Using damp hands, shape heaped tablespoons of the mixture into meatballs, then flatten into 1cm-thick rissoles. Set aside on a plate.

Heat a large frying pan over a medium-high heat with a good drizzle of olive oil. Add 1/2 the pork rissoles and cook, turning occasionally, until browned and cooked through, 6-8 minutes. Transfer the rissoles to a plate and repeat with the remaining rissoles. Return all the rissoles to the pan with the teriyaki sauce and the water (for the sauce), then remove the pan from the heat. Turn the patties to coat in the glaze.

Add the slaw mix and snow peas to the bowl with the dressing and toss to coat. Season to taste with salt and pepper.