Thai Sweet Chilli Pork Rissoles

While the wedges are baking, zest the lemon to get a generous pinch, then slice into wedges. Finely chop the garlic. Pick and thinly slice the mint leaves. In a small bowl, combine the sweet chilli sauce, lemon zest, soy sauce and a dash of water.

In a medium bowl, combine the pork mince, garlic, gingerlemongrass paste, oyster sauce, fine breadcrumbs, and a squeeze of lemon juice. Using damp hands, shape heaped tablespoons of the mixture into balls then flatten to make 2cm thick rissoles. Transfer to a plate. You should get 4-5 rissoles per person.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the rissoles until browned and cooked through, 3-4 minutes each side. Remove the pan from the heat. Add the sweet chilli mixture, turning the rissoles to coat.

In a medium bowl, combine the garlic aioli, Japanese dressing and a good squeeze of lemon juice. Add the slaw mix and mint. Season with salt and pepper, then toss to coat.