Cheesy Beef Rissoles & Potato Wedges

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

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

In a medium bowl, combine beef mince, the egg, fine breadcrumbs, Dijon mustard, Louisiana spice blend and a pinch of salt. Using damp hands, roll heaped spoonfuls of the beef mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 3-4 rissoles per person. Return the frying pan to medium-high heat with a drizzle of olive oil. 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 and cover with a lid (or foil) so cheese melts.

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