Garlicky Lamb Rissoles & Extra Cheesy Wedges

• While the wedges are baking, thinly slice cucumber into half-moons.

• In a medium bowl, combine lamb mince, fine breadcrumbs, garlic & herb seasoning, the egg and a pinch of salt and pepper. • Using damp hands, form heaped spoonfuls of the lamb mixture into meatballs, then flatten to make 2cm-thick rissoles (4-5 per person).

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook lamb rissoles until browned and cooked through, 4-5 minutes each side. • Remove pan from heat, add the honey and turn rissoles to coat.

TIP: Don’t worry if your rissoles get a little charred during cooking. It adds to the flavour! TIP: Cook in batches for the best results!

• While the rissoles are cooking, combine the balsamic vinegar, a drizzle of olive oil and a pinch of salt and pepper in a second medium bowl. • Add mixed salad leaves and cucumber and toss to combine. • In a small bowl, combine the dill & parsley mayonnaise and a splash of water.