Thai-Style Pork Rissoles with Coconut Rice for Dinner

While the sweet potato is roasting, add the coconut milk, water and salt to a medium saucepan and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, thinly slice the spring onion. Roughly chop the Asian greens. Cut the broccoli into small florets and roughly chop the stem. In a large bowl, combine the pork mince, brown sugar, fine breadcrumbs, egg, Thai red curry paste (see ingredients list) and spring onion. Using damp hands, shape heaped tablespoons of the mixture into rissoles and set aside on a plate. You should get 6-8 rissoles per person.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccoli and then a dash of water and cook until nearly tender, 4-5 minutes. Add the Asian greens and cook until just tender, 1-2 minutes. Season with salt and pepper, transfer to a plate and cover to keep warm. Return the frying pan to a medium-high heat with a generous drizzle of olive oil. Cook the pork rissoles in batches, turning occasionally, until browned all over and cooked through, 5-6 minutes. Transfer to a plate.

TIP: Don’t worry if your rissoles get a little charred during cooking, it adds to the flavour!

Thinly slice the long red chilli (if using). Slice the lime into wedges (reserve 1 lime for lunch!). Divide the coconut rice between plates and top with the veggies and Thai-style pork rissoles (reserve two portions for lunch!). Sprinkle with the chilli (if using). Serve the sweet chilli sauce (reserve 50g for lunch!) and lime wedges on the side.