Spiced Rissoles & Cheesy Bombay Potatoes

• Meanwhile, thinly slice celery. • Trim and thinly slice pea pods (see ingredients) lengthways.

• In a medium bowl, combine beef mince, Mumbai spice blend, fine breadcrumbs, the egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.

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

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side. • Return all rissoles to the pan. Remove pan from heat, drain the oil, then add sweet chilli sauce and turn rissoles to coat.

• Meanwhile, combine slaw mix, celery, pea pods and a drizzle of white wine vinegar and olive oil in a large bowl. • Season to taste and toss to combine.