Tex-Mex Pork Rissoles & Paprika Cheesy Fries

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

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

In a large bowl, add the pork mince, Tex-Mex spice blend, fine breadcrumbs (see ingredients list) and egg. Season with salt and pepper and 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. You should get 4-5 rissoles per person.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add 1/2 the pork rissoles and cook until browned and cooked through, 4-5 minutes each side. Transfer to a plate and cover to keep warm. Repeat with the remaining rissoles.

While the rissoles are cooking, combine the sour cream and 1/2 the spring onion in a small bowl. Set aside. Add the tomato, cucumber, the vinegar, coriander, a drizzle of olive oil and the remaining spring onion to the charred corn. Toss to coat and season with salt and pepper.