Beef & Parmesan Rissoles

While the fries are baking, grate the Parmesan cheese. Combine the beef mince, the salt, Parmesan cheese, caramelised onion chutney, eggs and fine breadcrumbs in a medium bowl. Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 2cm thick rissoles and set aside. You should get about 20 rissoles.

When the fries have 15 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 1/2 the rissoles and cook for 3-4 minutes on each side, or until browned all over and cooked through. Transfer to a plate and wipe out the pan well. Repeat with the remaining rissoles. TIP: Wiping out the pan helps prevent burnt bits.

While the rissoles are cooking, slice the cucumber into half-moons. Thinly slice the apple. Grate the carrot (unpeeled).

In a large bowl, combine 4 tsp olive oil with the balsamic vinegar and honey. Season with a pinch of salt and pepper. Add the mixed salad leaves, cucumber, carrot and apple and toss to coat just before serving.