Sticky Southern Beef Rissoles

• Place carrot, potato, beetroot and sweetcorn 
on a lined oven tray. Drizzle with olive oil, 
season with salt and toss to coat.
• Spread out evenly, then roast until tender,  
20-25 minutes. 

TIP: If your oven tray is crowded, divide between 
two trays.  

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

• In a large frying pan, heat a drizzle of olive 
oil over medium-high heat. Cook rissoles in 
batches, until browned and cooked through,  
3-4 minutes each side.
• Remove pan from heat and return all rissoles 
to the pan, then add sriracha, the honey and a 
splash of water, turning rissoles to coat. 

TIP: Sriracha is slightly spicy, use less if you’re 
sensitive to heat.  

• When the roasted veggies are done, remove tray 
from oven, then add a drizzle of white wine 
vinegar. Toss to combine and season to taste 
with salt and pepper.