Honey Soy-Glazed Beef Rissoles

While the fries are baking, finely chop the garlic. Finely grate the ginger. Thinly slice the cucumber into half-moons. In a small bowl, combine the soy sauce, honey and water. Set aside. In a second small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Add the cucumber to the pickling liquid, then add just enough water to cover the cucumber and stir to coat. Set aside until serving.

In a large bowl, combine the beef mince, ginger, garlic, fine breadcrumbs and egg, then season with salt and pepper. Using damp hands, form heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles and transfer to a plate. You should get 3-4 rissoles per person.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the rissoles until browned all over and cooked through, 3-4 minutes each side. Add the honey-soy glaze to the rissoles and toss until slightly reduced, 1 minute. Remove from the heat and set aside.

In a medium bowl, combine the slaw mix, Japanese dressing and crushed peanuts. Toss to coat.

Drain the pickled cucumber. Roughly chop the coriander. Divide the honey soy-glazed rissoles and sesame fries between plates. Serve with the Japanese slaw and pickled cucumber. Garnish with the coriander.