• Cut sweet potato into fries. In a medium bowl, combine fries, mixed sesame seeds, a drizzle of olive oil and a pinch of salt. • Set air fryer to 200°C. Place fries into the air fryer basket and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place fries on lined oven tray. Season with salt, drizzle with olive oil, sprinkle over mixed sesame seeds and toss to coat. Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, finely chop celery. Cut tomato into thin wedges. Thinly slice red radish. • In a medium bowl, combine pork mince, fine breadcrumbs, sweet soy seasoning 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 oilover medium-high heat. • Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate.

• Wipe out frying pan and return to medium-high heat. • Cook katsu paste, coconut milk and the brown sugar until slightly thickened, 2-3 minutes.

• In a medium bowl, combine celery, tomato, red radish, mixed salad leaves and a drizzle of vinegar and olive oil. Season.

• Divide pork rissoles, sesame sweet potato fries and radish salad between plates. • Pour katsu sauce over rissoles to serve. Enjoy!