Mexican Pork Rissoles & Smokey Cheese Fries

While the fries are baking, roughly chop the cucumber. Halve the cherry tomatoes. Zest the lime to get a generous pinch, then cut into wedges. Roughly chop the coriander leaves.

In a large bowl, combine the pork mince, Tex-Mex spice blend, fine breadcrumbs (see ingredients) and egg. Season with salt and pepper and mix well. Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get about 4-5 rissoles per person.

Alternative Step 3 if you've received beef mince: In a large bowl, combine the beef mince, Tex-Mex spice blend, fine breadcrumbs (see ingredients) and egg. Season with salt and pepper and mix well. Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get about 4-5 rissoles per person.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the rissoles, in batches, until browned and cooked through, 4-5 minutes each side. Transfer to a plate.

While the rissoles are cooking, combine the sour cream and lime zest in a small bowl. In a medium bowl, combine the cucumber, cherry tomatoes, a squeeze of lime juice, coriander and a drizzle of olive oil. Season with salt and pepper.