Cheesy Beef Rissoles & Potato Wedges

While the wedges are baking, thinly slice the cucumber and red onion. Grate the carrot (see ingredients). Heat a large frying pan over a medium-high heat. Toast the sesame seeds (see ingredients), tossing, until golden, 3-4 minutes. Transfer to a bowl.

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

In a medium bowl, combine the beef mince, egg, fine breadcrumbs, Dijon mustard, Louisiana spice blend and a pinch of salt. Using damp hands, roll heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 3-4 rissoles per person. Wash and dry the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the rissoles in batches until browned and cooked through, 3-4 minutes each side. In the last 1-2 minutes of cook time, sprinkle the shredded Cheddar cheese over each rissole and cover with a lid (or foil) so the cheese melts.

While the rissoles are cooking, add the cucumber, carrot, mixed salad leaves, a pinch of salt and a drizzle of olive oil and white wine vinegar to a large bowl. Toss to combine.