Beef-Pork Rissoles & Cheesy Bacon Potato Wedges

• Thinly slice apple, celery and onion. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine beef & pork mince, the egg, fine breadcrumbs and Louisiana spice blend. • Using damp hands, roll heaped spoonfuls of the mince mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium, then add the balsamic vinegar, the brown sugar and a slash of water. Cook, stirring, until dark and sticky, 3-5 minutes. Transfer to a bowl.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side.

• Meanwhile, combine apple, celery, shredded cabbage mix, a pinch of salt and a drizzle of white wine vinegar and olive oil in a large bowl.