Mexican Pork Rissoles & Cheesy Fries

While the fries are baking, drain sweetcorn (see ingredients). Finely chop garlic. Heat a large frying pan over high heat. When the pan is hot, cook the sweetcorn until lightly charred, 4-5 minutes. Transfer to a medium bowl. Roughly chop tomato and baby spinach leaves. Roughly chop coriander. Thinly slice spring onion.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

In a large bowl, add pork mince, Tex-Mex spice blend, fine breadcrumbs (see ingredients), garlic, the egg and a pinch of salt and pepper. Mix well to combine. Using damp hands, form heaped spoonfuls of the pork mixture into meatballs, then flatten to make 2cm-thick rissoles and transfer to a plate (4-5 rissoles per person).

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

Return frying pan to a medium-high heat with a drizzle of olive oil. Cook pork rissoles in batches until browned and cooked through, 3-4 minutes each side. Transfer to a plate.

While the rissoles are cooking, add tomato, cucumber, coriander and a drizzle of white wine vinegar and olive oil to the charred corn. Stir to combine and season.

Little cooks: Take the lead by tossing the salsa!