Pork Rissoles & DIY Romesco Sauce

• Meanwhile, cut potato into bite-sized chunks.
• Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Roast until tender, 20-25 minutes. 

• Slice avocado in half, scoop out flesh and roughly chop.
• Slice lemon into wedges.
• In a medium bowl, combine pork mince, fine breadcrumbs, paprika spice blend and the egg.
• Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.

• 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.

• Carefully peel cooled capsicum and garlic cloves, removing any stems and seeds.
• To a food processor, transfer capsicum, garlic, flaked almonds, the white wine vinegar, salt, a pinch of chilli flakes (if using) and olive oil (2 tbsp per person). 
• Blitz until desired consistency. 

TIP: If you don’t have a food processor, finely chop all the sauce ingredients to make a chunky, rustic sauce.