Garlic & Herb Pork Rissoles

• While the veggies are roasting, finely chop garlic. • In a large bowl combine pork mince, garlic, panko breadcrumbs (see ingredients), the egg, Aussie spice blend and a pinch of salt and pepper. • Using damp hands, form heaped spoonfuls of pork mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.

• When the veggies have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook rissoles in batches until browned and cooked through, 3-4 minutes each side. Remove pan from heat, then add the honey with a splash of water and toss to coat.