Saucy Mexican Pork Rissoles with Sweet Potato Fries & Salsa for Dinner

While the veggies are roasting, roughly chop the tomato and coriander. Thinly slice the spring onion. Finely chop the garlic (or use a garlic press). Zest the lime and cut into wedges (set 2 portions aside for lunch). In a medium bowl, combine the tomato, coriander and 1/2 the spring onion.

To large bowl, combine the pork mince, Tex-Mex spice blend, eggs, fine breadcrumbs, garlic and the remaining spring onion. Season with a pinch of salt and pepper and mix well. Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm-thick rissoles and set aside on a plate. You should get about 4-5 rissoles per person.

Heat a large frying pan over a medium-high heat with a generous drizzle of olive oil. Working in batches, cook the pork rissoles until browned and cooked through, 4-5 minutes each side. Set aside 2 portions for lunch. Return the remaining rissoles to the pan, add the enchilada sauce and turn the rissoles to coat. Simmer until the sauce is heated through, 1 minute.

TIP: Add extra oil if needed for the second batch.

To the bowl with tomato salsa, add the roast capsicum and sweetcorn. Toss to combine and reserve 2 portions for lunch. Dress the remaining salsa with a squeeze of lime juice, a drizzle of olive oil and a pinch of salt and pepper. Divide the enchilada pork rissoles, sweet potato fries and salsa between plates. Serve with the remaining lime wedges and a dollop of sour cream (reserve 100g for lunch).