Cheesy Beef Rissoles & Potato Wedges

• Meanwhile, thinly slice apple and onion into wedges. Thinly slice cucumber into half-moons. Grate the carrot (see ingredients).

Little cooks: Kids can help peel off the onion's outer layer (we recommend wearing goggles to avoid onion tears!).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 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 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. • Wipe out frying pan and return 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, then cover with a lid so the cheese melts.

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

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles!

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