Cheesy Beef Rissoles & Kumara Fries

While the fries are baking, finely chop the garlic. Thinly slice the red onion. Roughly chop the tomato. Grate the carrot (unpeeled). In a large bowl, combine the beef mince, garlic, All-American spice blend, fine breadcrumbs (see ingredients), egg, soy sauce and the salt. Using damp hands, shape the mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate.

In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring until softened, 5-6 minutes. Add the water, brown sugar and balsamic vinegar (for the onion) and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the beef rissoles until just cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). 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.

While the rissoles are cooking, combine the honey, a generous drizzle of olive oil and balsamic vinegar (for the dressing) in a medium bowl. Season with salt and pepper and mix well. Add the mixed salad leaves, tomato and carrot and toss to coat.