Louisiana BBQ Beef Rissoles

While the fries are baking, drain the sweetcorn. Heat a large frying pan over a high heat. Cook the sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the kernels are "popping" out.

In a medium bowl, combine the beef mince, egg, fine breadcrumbs (see ingredients) and Louisiana spice blend. 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.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the rissoles, in batches, until cooked through, 3-4 minutes each side. Transfer to a plate.

While the rissoles are cooking, roughly chop the tomato. Grate the carrot (see ingredients). Add the mixed salad leaves, tomato and carrot to the charred corn, then season with salt and pepper. Add the white wine vinegar and a drizzle of olive oil. Toss to combine.