Venison & Beef Rissoles

While the fries are baking, finely chop the garlic. Thinly slice the red onion. Roughly chop the tomato. Grate the carrot. In a large bowl, combine the venison & beef mince, garlic, Aussie spice blend, fine breadcrumbs (see ingredients), egg, soy sauce and the salt. Using damp hands, shape heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles. Transfer to a plate. You should get 3-4 rissoles per person.

In a large frying pan, heat a drizzle of olive oil over a medium heat. Cook the onion, stirring, until softened, 5-6 minutes. Add the water, brown sugar and balsamic vinegar (for the onion) and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the rissoles until just cooked through, 3-4 minutes each side. In the last 2-3 minutes of cook time, sprinkle the shredded Cheddar cheese over the rissoles and cover with a lid (or foil) until melted.

TIP: If your pan is getting crowded, cook the rissoles in batches for the best results!

In a medium bowl, combine the honey, a generous drizzle of olive oil and balsamic vinegar(for the dressing). Season with salt and pepper. Add the mixed salad leaves, tomato and carrot. Toss to coat.