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

While the veggies are roasting, slice the cherry tomatoes in half. Roughly chop the coriander. Thinly slice the spring onion. Finely chop the garlic (or use a garlic press). Zest the lime, then slice into wedges (set 2 portions aside for lunch!). In a medium bowl, combine the cherry tomatoes, coriander and 1/2 the spring onion. Set aside.

In a 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. 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, add 1/2 the pork rissoles to the pan and cook until browned and cooked through, 4-5 minutes each side. Transfer to a plate. Repeat with the remaining rissoles. Set aside 1/2 the rissoles for lunch, then return the remaining rissoles to the pan. Add the enchilada sauce, then turn the rissoles to coat and simmer until the sauce is heated through, 1 minute. TIP: Add extra oil between batches if needed.

Reserve 2 portions of the roasted capsicum and corn for lunch, then add the remaining capsicum and corn to the cherry tomato salsa. Add a squeeze of lime juice, a drizzle of olive oil and season with a pinch of salt and pepper. Toss to combine. Divide the enchilada pork rissoles, kumara fries and cherry tomato salsa between plates. Serve with the remaining lime wedges and a dollop of sour cream (reserve 100g for lunch).