Garlic & Herb Parmesan Beef Rissoles

While the fries are baking, thinly slice the red onion. In a large frying pan, heat a drizzle of olive oil over a medium heat. Cook the onion, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, the water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

In a large bowl, combine the beef mince, garlic & herb seasoning, grated Parmesan cheese, fine breadcrumbs (see ingredients) and egg. Using damp hands, form heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles and transfer to a plate. You should get 4-5 rissoles per person.

Wash and dry the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the beef rissoles, in batches, until browned and cooked through, 4-5 minutes each side. Transfer to a plate.

While the rissoles are cooking, grate the carrot. Thinly slice the apple. In a medium bowl, add the mixed salad leaves, carrot and apple. Add the Italian dressing (see ingredients) and toss to coat. Season to taste. In a second small bowl, combine the garlic aioli with a dash of water.

Divide the fries, garlic-herb Parmesan rissoles and apple salad between plates. Top the rissoles with the caramelised onion. Serve with the garlic aioli dressing.