American-Style Beef Rissoles

While the fries are baking, finely chop the garlic (or use a garlic press). Thinly slice the spring onion. Drain the sweetcorn.

In a large bowl, combine the beef mince, garlic, All-American spice blend, fine breadcrumbs (see ingredients list), egg, salt, 1/2 the sweetcorn and a pinch of pepper. Using damp hands, shape spoonfuls of the mixture into meatballs, then flatten into 2cm thick rissoles and set aside on a plate (you should get about 20 rissoles).

When the fries have 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the rissoles and cook for 3-4 minutes on each side, or until browned TIP: If your pan is getting crowded, cook in batches for the best results!

While the rissoles are cooking, combine the slaw mix, spring onion, vinegar, 1/2 the garlic aioli and the remaining sweetcorn in a medium bowl. Before serving, season generously with salt and pepper and toss to coat. In a small bowl, combine the BBQ sauce and remaining garlic aioli. TIP: Reserve some slaw without spring onion if your kids aren't fans! TIP: Tossing just before serving keeps the slaw crisp.