Cheesy Beef Rissoles & Potato Wedges

• Meanwhile, thinly slice cucumber. Grate the carrot (see ingredients).

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! • In a medium bowl, combine beef mince, the egg, fine breadcrumbs and Louisiana spice blend. • Using damp hands, roll heaped spoonfuls of the beef 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 rissoles in batches, until browned and cooked through, 3-4 minutes each side. • In the last 1-2 minutes of cook time, sprinkle shredded Cheddar cheese over each rissole, then cover with a lid (or foil) so the cheese melts.

TIP: For best results, drain the oil from the pan before adding the cheese.

• Meanwhile, combine cucumber, carrot, mixed salad leaves, a pinch of salt and a drizzle of olive oil and white wine vinegar in a large bowl.