Garlic & Herb Pork Rissoles

While the veggies are roasting, finely chop the garlic.

In a large bowl combine the pork mince, garlic, panko breadcrumbs (see ingredients), egg, garlic & herb seasoning and the salt. Using damp hands, form 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.

When the veggies have 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the rissoles, in batches, until browned and cooked through, 3-4 minutes each side.

When the veggies are done, add the baby spinach leaves to the tray and toss to combine.