Dinner - Sweet Chilli-Glazed Pork Rissoles & Sesame Fries

• Meanwhile, grate carrot. Slice cucumber into half-moons. Slice lime into wedges. Thinly slice spring onion and long green chilli (if using).

Little cooks: Older kids can help grate the carrot with adult supervision.

• In a medium bowl, combine pork mince, fine breadcrumbs, sweet soy seasoning, the eggs and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of pork mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook rissoles in batches until browned and cooked through, 3-4 minutes each side. • Remove pan from heat, then add sweet chilli sauce, the soy sauce, a squeeze of lime juice and a splash of water, turning rissoles to coat. • Reserve two portions of rissoles for the kids' dinner in a microwave-safe container. Refrigerate.

• In a large bowl, combine shredded cabbage mix and carrot. Reserve two portions of slaw for the kids' dinner in a reusable container. Refrigerate. • To the remaining slaw, add cucumber, garlic aioli, sriracha and a drizzle of rice wine vinegar. Season and toss to combine. • Divide sweet chilli-glazed pork rissoles, sesame fries and sriracha slaw between plates. • Top with crushed peanuts and garnish with spring onion and chilli. Serve with remaining lime wedges.