Cheesy Spiced Double Pork Rissoles & Roast Kūmara

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! • In a large bowl, add pork mince, garlic paste, Louisiana spice blend, the egg, shredded cheddar cheese and fine breadcrumbs. Season with pepper and combine.

• 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.

• 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 (cook in batches if your pan is getting crowded).

• While the rissoles are cooking, thinly slice celery and spring onion. Roughly chop cos lettuce. • In a large bowl, combine celery, cos lettuce, spring onions a drizzle of white wine vinegar and olive oil and toss to coat. Season to taste.