Beef Rissoles & Sweet Potato Fries

While the sweet potato is baking, finely chop the garlic (or use a garlic press). Thinly slice the red onion. Dice the avocado into 1cm cubes. Roughly chop the tomato. Chop the cucumber into 1cm chunks. In a large bowl, combine the garlic, beef mince, lemon oregano spice blend, fine breadcrumbs, egg, soy sauce and salt. Using damp hands, shape the mixture into 2cm-thick rissoles and set aside on a plate (the mixture should make about 10 rissoles.)

In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring, for 5-6 minutes, or until softened. Add the water, brown sugar and 2 tbs balsamic vinegar and mix well. Reduce the heat to low and cook, stirring occasionally, for a further 5-10 minutes or until dark and sticky.

While the onions are caramelising, heat a separate large frying pan over a medium-high heat with a drizzle of olive oil. Add the rissoles and cook for 4-5 minutes on each side, or until just cooked through. In the last 2-3 minutes of cook time, sprinkle the shredded Cheddar cheese over the rissoles and cover with a lid or foil until melted. TIP: If your pan is getting crowded, cook the rissoles in batches for the best results!

While the rissoles are cooking, combine the honey, 2 tbs olive oil and 1 tbs balsamic vinegar in a medium bowl. Season with salt and pepper and mix well. Add the cos lettuce mix, avocado, tomato and cucumber and toss to coat.