Sweet Peri Peri Lamb Rissoles

• Drain the sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Meanwhile, combine lamb mince, All-American spice blend, fine breadcrumbs and the egg in a medium bowl. • Using damp hands, roll heaped spoonfuls of lamb 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!

• When the fries have 10 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side.

• Meanwhile, add super slaw to the charred corn, along with garlic aioli and a drizzle of white wine vinegar. Season and toss to combine. • In a small bowl, combine peri peri sauce and the honey.

Little cooks: Help combine the slaw!