Thai Sweet Chilli Glazed Rissoles

While the fries are baking, zest the lemon to get a generous pinch, then slice into wedges. Finely grate the garlic (or use a garlic press) and ginger. Pick and thinly slice the mint leaves. In a medium bowl, combine the sweet chilli sauce, lemon zest and soy sauce.

In a second medium bowl, combine the pork mince, garlic, ginger, mint (reserve a pinch for garnish), fine breadcrumbs, egg, a squeeze of lemon juice and the salt. Using damp hands, shape heaped tablespoons of the mixture into balls then flatten to make 2cm-thick rissoles and transfer to a plate. You should get 5-6 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, 3-4 minutes each side. Remove the pan from the heat and add the sweet chilli mixture. Turn the rissoles to coat in the glaze. Add water (1 tbs for 2 people / 2 tbs for 4 people) to the pan and stir to combine.

TIP: The water helps make the glaze saucy and pourable!

In a medium bowl, combine the garlic aioli and a good squeeze of lemon juice. Add the slaw mix to the the dressing and toss to coat. Season to taste.